Instructions

• In a bowl or large zip-top bag, combine the first six ingredients: 3 Tbsp lemon juice (juice of 1 lemon), 3 Tbsp olive oil, 1 Tbsp minced garlic, 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried basil or oregano. Mix well to make the marinade.
• Add the 2 boneless skinless chicken breasts to the bag or bowl, coat them evenly with the marinade, seal or cover, and refrigerate for a few hours or up to overnight.
• When ready to cook, preheat your grill to medium-high. Remove the chicken from the marinade and discard the used marinade.
• Place the chicken on the preheated grill and cook until done (internal temperature 165°F / 74°C or no pink in the center). When finished, remove the chicken and let it rest for a few minutes before slicing.
• While the chicken is grilling (or immediately after placing it on the grill), bring a large pot of water to a boil and cook 2 cups dried penne pasta according to package directions (about 10–12 minutes) until al dente. Before draining, scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta.
• In the same saucepan you used for the pasta, melt 2 Tbsp butter over medium heat. Whisk in 1 Tbsp minced garlic and the juice of 2 lemons (6 Tbsp) until fragrant.
• Pour in 1/2 cup half-and-half (or heavy cream) and whisk until the mixture is hot and begins to steam (do not let it boil). Taste and add salt and pepper as needed.
• Stir in 1/2 cup grated Parmesan cheese, 2 tsp dried basil, and 2 Tbsp capers. Heat gently, stirring, until the cheese is melted and the sauce is smooth.
• If the sauce is too thick, add some of the reserved 1/2 cup pasta water a tablespoon at a time until you reach the desired consistency. Add the drained pasta to the sauce and toss to coat evenly.
• Divide the sauced pasta among serving bowls, top with the sliced grilled chicken, and sprinkle additional Parmesan if desired. Serve immediately.