- 3 whole Grilled Chicken Breasts, Sliced
- 1 pound Penne Pasta, Cooked Until Al Dente
- 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
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
Directions from frozen
Defrost completely, flipping the bag of chicken occasionally so the marinade gets throughout the chicken. Grill the chicken, discarding the marinade. I suppose it would work to bake it, but it tasted really good grilled. Slice into strips.
In the midst of that, cook the pasta. I cooked the whole bag and while it looked like there was barely any sauce it was pretty flavorful. But if you want the sauce to be more obvious, cook 3/4 or so of the pasta.
Also at the same time, heat the milk and cheese mixture in a saute pan. Once hot, whisk in the lemon and basil mixture. Nothing curdled when I made it, but whisk occasionally to make sure.
Combine the sauce with the pasta and sliced chicken on top.
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