I am twitter-pated over this recipe. We’re both obsessed with it over here in the Crall household and I could literally eat this for lunch and dinner every day for at least 6 weeks before getting even slightly tired of it. There’s something so delicious about the lemony taste of the pasta that I just never expected! The grilled chicken just adds a perfect topping to it, but if we’re completely honest, it’s the pasta that makes this dish. So I guess it would be appropriate to call it “Lemon Basil Pasta w/ Grilled Chicken”.
(Original recipe found here. Revamped by me.)
This is what you need:
- 4 whole grilled chicken breasts, sliced
- 1 pound penne pasta, cooked until al dente (or, as you can see, I used bowtie pasta because I didn’t have any penne on hand)
- ½ stick butter
- 3 whole lemons, juiced (or, if you don’t have lemons or a juicer, just pour in a good amount of lemon juice from the bottle)
- ¾ cup heavy cream
- ¼ cup half-and-half
- 1½ cups grated parmesan cheese (or romano)
- Salt and ground black pepper
- 20 whole basil leaves, chopped (or, if you don’t have fresh basil on hand, use a good-sized portion of dried basil)
This is how you make it:
- 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 grilled chicken breasts, sliced thinly. Serve immediately. (Yes, that’s a command.)
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