Bring a large pot of salted water to a boil. Add the 8 oz of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set aside, reserving about ½ cup of pasta water for later.
While the pasta cooks, season the chicken breasts generously with salt, pepper, dried basil, and dried parsley. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes, then slice it into thin strips.
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese until melted and smooth, then add the lemon zest and juice. Season with salt and pepper to taste. If the sauce is too thick, gradually stir in some reserved pasta water to reach your desired consistency.
Add the cooked penne pasta and sliced chicken back into the skillet with the sauce. Toss everything together gently to coat the pasta and chicken evenly with the creamy, lemony sauce. Warm through for a minute or two.
Transfer the Lemon Herb Chicken Alfredo Penne to plates or a serving dish. Sprinkle with fresh parsley for a burst of color and fresh flavor. Serve immediately with a side of Easy Garlic Bread for the perfect meal.
