3 tablespoons extra virgin olive oil
1 pound boneless, skinless chicken breast, diced into 1-inch cubes
1 teaspoon herbs de Provence
Pinch of salt, plus 1/2 teaspoon
Pinch of black pepper, plus 1/4 teaspoon
1 cup chicken broth
2 cups heavy cream
Zest of 1 lemon
1/8 teaspoon cayenne pepper
1/4 cup fresh parsley, chopped
1 tablespoon freshly squeezed lemon juice
Meanwhile, heat the oil in a large heavy skillet over medium-high heat. Season the chicken with herbs de Provence and a pinch of salt and pepper. Cook the chicken until golden brown. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the cream, lemon zest and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.
Add the pasta, chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, chopped parsley and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.
Slightly adapted from Everyday Pasta by Giada De Laurentiis