Chicken in Lemon Cream with Penne


1 pound Barilla penne pasta
3 T extra virgin olive oil
1 lb. boneless, skinless chicken breast, diced into 1-inch cubes
2 tsp Italian seasoning
1 small yellow onion or shallot
2 cloves garlic, minced
1 can reduced sodium chicken broth
1 pint heavy cream
1 lemon – zested and juiced
Pinch cayenne pepper
¼ cup chopped flat leaf parsley
1/2 cup shredded parmesan cheese

Boil pasta in salted boiling water for 10 minutes until al dente. Drain.
Season the cubed chicken with Italian seasoning, salt, and pepper. In a large skillet over medium-high heat, cook the chicken in 2 T olive oil until cooked through. Remove the chicken to a bowl and set aside.

Add 1 T olive oil to the skillet and cook the onions until translucent. Add the garlic and cook 2 more minutes. Add the chicken broth, cream, lemon zest, and cayenne pepper. Reduce heat to medium low and simmer for 10 minutes to reduce and thicken sauce. Add the pasta and chicken back to the skillet with the lemon juice, parsley, and 1/4 cup parmesan cheese. Toss well to combine. Taste and adjust seasoning if needed. Pour into large serving bowl and sprinkle with the remaining 1/4 cup parmesan cheese.