Pasta

1. Cook pasta according to package directions.

Cook Chicken

1. Begin by cutting chicken breasts into small cubes and add to medium bowl. Squeeze lemon juice* over chicken and sprinkle with garlic, salt, and pepper.

2. Cook over medium low heat and partially cover. Allow juices to run so that it can cook in it's own juice. After about 15-20 minutes once juices dry up, uncover completely and add olive oil. Sauté until slightly browned about 3-5  minutes. Remove from pan and set aside.

Alfredo Sauce

1. Melt 2 tbsp butter over low-medium heat and add 4 minced garlic cloves. Sauté 1-2 minutes until fragrant.

2. Add 1 tablespoon floured until dissolved, then add one more tablespoon of flour until dissolved.  Pour in 2 cups heavy cream and simmer on low until slightly thickened. 

3. Add 1/2 tsp dried oregano, 1/2 tsp dried basil, 1 tsp salt, and 1 tsp pepper. 

4. Add cheese and stir until melted. Then remove from heat.

5. Mix the chicken and sauce in a big enough pot then add in your drained pasta little by little being careful not to add too much pasta which can cause your sauce dry up.

6. Garnish with fresh basil if desired. Serve with red wine, rolls, and fresh shredded parmesan. A salad or steamed broccoli on the side pairs nicely as well!