Cook the pasta according to the direction on the package.

Unpack the chicken, pat dry with a paper towel.

Sprinkle each filet with lemon pepper, salt, and pepper.

Gently press down so the seasonings adhere to the chicken.

In a large skillet, warm 3 tablespoons of olive oil over medium heat and brown the chicken 4 minutes on each side.

Take the chicken out and cut into bite pieces and place back into the skillet and cook until the internal temperature reaches 165 degrees F.

Use a heat-proof spoon to move the chicken around so it cooks more evenly. Add more olive oil if necessary.

Once the chicken has reached 165 degrees F. Take it out of the pan into a bowl and set aside.

In the same skillet, over medium heat, melt the butter.

Once the butter is melted, add the flour and whisk together to make a thick paste.

Add the chicken broth and whisk to combine.

Add the heavy cream and mix well.

Once all ingredients are combined, take off the heat and add the lemon zest, lemont juice, Parmigiano cheese, and basil

Mix well.

Add the cooked pasta to the sauce and mix to coat the pasta.

Serve and Enjoy!