Grilled Chicken with Lemon Basil Pasta

4 Whole Chicken Breasts, Sliced
1 lb. Penne Pasta, Cooked Until Al Dente
1/2 Stick Butter
3 Whole Lemons Juiced
3/4 Cups Heavy Cream
1/4 Cup Half and Half
1 1/2 Cup Grated Parmesan or Romano Cheese
Salt & Pepper To Taste
20 Whole Basil Leaves, Chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in colander.

In the same pot melt butter over medium heat. Squeeze in the juice of 3-4 lemons. Whisk together. Pour in cream and half and half. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water if needed to loosen the sauce if needed. Add Basil and pasta to sauce. Serve.