Lemon Cream Pasta with Chicken

Lemon Cream Pasta with Chicken:
Allrecipes

6 skinless, boneless chicken breasts
2 lemons, quartered
4 teaspoons garlic powder, divided
1/2 cup fresh lemon juice
1 (16 ounce) package rotelle or penne pasta
2 cups heavy cream
2 teaspoon ground black pepper, divided
4 cans chicken broth (a little less than 2 Quarts)
2 teaspoons grated lemon zest

Preheat oven to 350 degrees.  Place chicken in a lightly greased baking dish.  Squeeze lemon over both sides of the chicken breasts and season both sides using 3 teaspoons garlic powder and 1 1/2 teaspoons pepper.  Bake for 40 minutes, or until chicken is no longer pink inside.

Meanwhile, in a large saucepan, season the chicken broth with the remaining 1teaspoon garlic powder and 1/2 teaspoon pepper.  Bring to a boil and add lemon juice and pasta.  Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest.  Cook, stirring, over low heat for 5 minutes.  Remove from heat and let stand 5 minutes.  Stir throughly before serving.