Ingredients:

  • 1 lb Penne or Rotini pasta
  • 3 cups Shredded cooked chicken breast
  • 1 tbsp Olive oil
  • 1 tbsp Salt
  • 2 tbsp Unsalted butter
  • 3 cloves Garlic, minced
  • 2 cups Heavy cream
  • 1 cup Freshly grated Parmesan cheese
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tsp Fresh lemon juice

Instructions:

  1. Fill a large pot with water, add salt and olive oil, and bring to a rolling boil.
  2. Add the pasta and cook according to package directions until al dente.
  3. Drain the pasta and set aside.
  4. Place a skillet over medium heat and melt the butter until it begins to foam.
  5. Add the minced garlic and sauté for about 60 seconds until fragrant and translucent, ensuring it does not brown.
  6. Pour in the heavy cream and increase heat slightly to a gentle simmer. Let it bubble for 3–5 minutes until it thickens slightly.
  7. Turn the heat to low. Whisk in the grated Parmesan cheese slowly, stirring constantly until the sauce is smooth.
  8. Stir in the salt, black pepper, and lemon juice.
  9. Add the shredded chicken and cooked pasta to the skillet. Toss gently using tongs to ensure everything is evenly coated.