Instructions

• Step 1: Prepare the Chicken - Start by cutting the chicken tenderloins or boneless skinless chicken breasts into bite-sized pieces. This will help them cook evenly and quickly.
• Step 2: Season the Chicken - In a large pot or Dutch oven, add the chicken pieces and sprinkle with the garlic and herb seasoning. Toss to coat the chicken evenly.
• Step 3: Sauté the Chicken - Heat the pot over medium-high heat. Add a splash of olive oil if desired. Sauté the seasoned chicken for about 5-7 minutes or until it’s golden brown and cooked through. Remove the chicken from the pot and set aside.
• Step 4: Sauté the Aromatics - In the same pot, add the minced garlic and dried minced onion flakes. Cook for about 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
• Step 5: Add the Broth - Pour in the low-sodium chicken broth, scraping the bottom of the pot to deglaze and release any flavorful bits stuck to the bottom. Bring the broth to a simmer.
• Step 6: Cook the Pasta - Add the campanelle pasta to the simmering broth. Stir to ensure the pasta is submerged. Cook for about 8-10 minutes, until the pasta is al dente, stirring occasionally.
• Step 7: Create the Sauce - Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream, lemon juice, and capers. Mix until well combined and creamy.
• Step 8: Combine and Serve - Return the cooked chicken to the pot. Stir in the grated parmesan cheese until melted and creamy. Taste and adjust seasoning if necessary. Serve hot, garnished with additional parmesan if desired.