Chicken Pasta with a Lemon Cream Sauce

I am really bad when it comes to pasta sauce because I always want the fattiest, creamiest sauce available! Today was no exception. I used whatever I had on hand to whip up something quick to enjoy with some pasta and chicken. This is a very refreshing dish that is surprisingly not heavy at all! Sorry for the lack of photos today...I was debating whether to post this up or not since it was something I just thought of on my feet! Anyway, here goes nothing!

Yields: 4 servings

Ingredients:
2 chicken breasts
Garlic powder, salt, and pepper
1 box pasta of your choice
Oil for cooking

Sauce
3 tbsp. unsalted butter
2 tbsp. flour
1 1/2 tsp. garlic powder
1 1/2 cups milk
1/2 cup grated parmesan
2 tbsp. lemon juice or half of a lemon
The zest of one lemon
A few pinches of salt and pepper, to taste

Directions:
1. Heat a pot of water with some salt for the pasta and boil according to directions on the box.

2. Cut the chicken breasts into bite sized pieces. Generously season the chicken with garlic powder, salt, and pepper.

3. Heat up some oil in a large skillet on medium-high heat. Cook the chicken until juices run clear, about 5-6 minutes. Be sure to turn the pieces to allow for even cooking.

4. In a medium sauce pan, add the butter on medium heat. Once melted, add the flour and stir until a tannish color is formed. Add the garlic powder and continue to stir until incorporated. Add the milk and stir until the mixture thickens. Add the parmesan and continue stirring. If, at this point, the sauce is too thick, just add a little more milk to thin it out. This recipe is very forgiving! Add the lemon juice and zest at the end, mix well, and season with salt and pepper.

5. Serve immediately and enjoy!