Creamy Lemon Chicken One Pot Pasta

• Heat the olive oil over medium-high heat in your large skillet. Add the diced chicken breast, seasoning it with a pinch of salt and pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is golden on the outside and just cooked through. Remove the chicken from the pan and set aside.
• In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant—be careful not to burn it. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the pasta, making sure it’s submerged in the broth, then sprinkle in the salt and pepper.
• Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and let the pasta cook for about 10-12 minutes, stirring occasionally to prevent sticking. The pasta should absorb most of the broth and become tender.
• Once the pasta is cooked, stir in the heavy cream, lemon zest, lemon juice, and Parmesan cheese. Return the cooked chicken to the pan and mix everything together. Let it simmer for another 2-3 minutes until the sauce thickens slightly and everything is heated through.
• Turn off the heat and sprinkle the chopped fresh parsley over the pasta. Give it a final stir to distribute the herbs evenly. Serve immediately with extra Parmesan on the side if desired.