Lemon Garlic Chicken Pasta

Begin by preheating your oven to a temperature of 350 degrees Fahrenheit, or 175 degrees Celsius. Next, place the chicken breasts in a baking dish that has been lightly coated with oil to prevent sticking.

Add a squeeze of fresh lemon juice over both sides of the chicken breasts, followed by a generous sprinkling of garlic powder - 1 and a half teaspoons will do the trick. On top of that, add a pinch of pepper - three-quarters of a teaspoon should be sufficient.

Once the oven is preheated, place the chicken breasts inside and bake until they are cooked through and the juices run clear. This should take around 40 minutes, or until the chicken is no longer pink in the middle.

Simultaneously, heat up a large saucepan over high heat. Add a pinch of garlic powder - half a teaspoon will be enough - and a quarter of a teaspoon of pepper to the chicken broth. Bring the mixture to a rolling boil, then add in some fresh lemon juice and pasta.

Allow the saucepan mixture to simmer over medium heat, stirring occasionally, until all of the liquid has been absorbed by the pasta. This should take around 25 minutes.

Once the chicken is cooked, cut it into bite-sized pieces and stir them into the cooked pasta. Add in some cream and a sprinkle of lemon zest, then cook over low heat for 5 minutes, stirring constantly.