Ingredients
1 lbs penne pasta
3 tbsp extra virgin olive oil
2 boneless, skinless chicken breast halves, diced into 1 inch cubes
1 tbsp herbes de provence
Pinch of salt + ½ tsp
Pinch of freshly ground black pepper + ¼ tsp
1 cup heavy cream
Zest of 1 lemon
1 tbsp lemon juice
Pinch of cayenne pepper
¼ cup chopped flat leaf parsley

Directions
Bring a large pot of salted water over high heat Add pasta and cook until tender but still firm to the bite, stirring occasionally, 10 minutes
Meanwhile, heat the oil in a large, heavy skillet over medium high heat
Season the cubed chicken breast with the herbed de provence and a pinch of salt and pepper.
Cook the chicken until golden brown, about 5 minutes. 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 to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest and cayenne pepper. Reduce the heat to medium low and simmer for 10 minutes.
Add pasta, chicken ½ tbsp salt, ¼ tsp pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.