Ingredients for pasta and sauce
1 box bowtie pasta
2 1/2 cups heavy cream
1/2 cup freshly squeeze lemon juice
12 tablespoons unsalted butter
2 cups freshly grated Parmesan cheese
Salt and white pepper

Ingredients for chicken
Fresh chicken breast tenderloin
Olive oils (for sautéing)
Salted butter (for sautéing)
Lemon Pepper seasoning

Directions
Stir 2 cups heavy cream and lemon juice in heavy pot and blend
Add the butter and cook over medium/low heat until the butter melts
Stir often to make sure the cream doesn’t stick or burn
This should take about 3-5- minutes.  Remove from heat

Cook the pasta according to directions
Al dente is preferred
Drain well and then add the pasta to the sauce and toss well

Turn pot (with sauce and pasta) on low heat, stirring often, while adding the remaining 1/2 cup of heavy cream, the Parmesan cheese, and salt and white pepper (to taste).  [note: I have added 1 cup of the Parmesan during this cooking period and then saved the other 1 cup to sprinkle over pasta at serving, and it works well also.]

Cooking the chicken
You can cook the chicken before cooking the pasta and keep warm
I prefer using the fresh chicken breast tenderloins because they’re already cut into smaller strips
Wash chicken and pat dry
Cut into smaller bite size cubes and season with Lemon Pepper seasoning
In a large skillet (I prefer cast iron) heat olive oil and butter to cover bottom
When heated, add seasoned chicken and sauté until fully cooked
You can add the cooked chicken to the pasta mixture and toss, or serve chicken over pasta then add a sprinkle of fresh Parmesan cheese

SO YUMMY!  Enjoy 🙂