4 whole Grilled Chicken Breasts, Sliced (I simply season with salt and pepper and a little olive oil and grill them)
1 pound Penne Pasta
½ sticks Butter
3 whole Lemons, Juiced
¾ cups Heavy Cream
¼ cups Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped
Preparation Instructions
Bring a large pot of salted water to a boil, add pasta and cook until al dente.
Drain the pasta RESERVING SOME OF THE PASTA WATER. I write that in bold because I often miss those kinds of things and just dump out all the water and then notice that. You may not need it but it is nice to have if you do.
You can use the same pot (yay for fewer dishes!) to melt the butter over medium heat.
Pour in the lemon juice, heavy cream and half and half. Whisk together and heat until hot but not quite boiling.
Remove from heat and add the cheese, salt and pepper. If the sauce is looking super thick this is where that pasta water comes in handy, you can use a couple tablespoons to thin down that sauce, works like a charm.
Add your pasta to the sauce, toss to coat and throw in the basil leaves.
Serve with the grilled chicken over the top.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/01/grilled-chicken-with-lemon-basil-pasta/