Ingredients
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8 ounces penne pasta
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2 boneless, skinless chicken breasts
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1 tablespoon olive oil
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Salt and black pepper, to taste
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2 tablespoons unsalted butter
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2 cloves garlic, minced
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Juice of 3–4 lemons (about ½ cup)
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½ cup half-and-half
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½ cup heavy cream
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¾ cup grated Parmesan cheese
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⅓ cup fresh basil leaves, chopped
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Zest of 1 lemon
Instructions
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Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the penne pasta and cook according to package instructions until al dente.
Reserve ½ cup of the pasta water, then drain the pasta and set aside. -
Prepare the Chicken:
While the pasta cooks, season chicken breasts with garlic powder, onion powder, salt, and black pepper.
Heat olive oil in a large skillet over medium heat.
Cook chicken for 6-7 minutes per side, until fully cooked.
Remove and let rest before slicing into thin strips. -
Make the Lemon Basil Sauce:
In the same skillet, melt butter over medium heat.
Add minced garlic and cook for 1 minute.
Pour in lemon juice, scraping up browned bits.
Stir in half-and-half and heavy cream until smooth and warm.
Add Parmesan and stir until melted and slightly thickened. -
Combine Pasta and Sauce:
Add cooked pasta to the skillet, tossing to coat.
If sauce is too thick, add reserved pasta water a little at a time. -
Finish and Serve:
Stir in sliced chicken, chopped basil, and lemon zest.
Serve hot, topped with more Parmesan and basil if desired.