Quick Creamy Lemon Salt Pasta

I’m all for taking my time in cooking but sometimes you just want to eat. The cream sauce comes together in the time it takes to bring the pasta water to a boil and cook it, so you have a meal ready in less than 30 minutes.

I typically make double the amount of lemon salt I need (for recipes like these) and keep it in an airtight container. Also, when I grill chicken, I usually do more than just what is needed for dinner and pick the some of the meat off the bone and store it in the freezer in 1 cup measurements in zip top bags. This recipe used 1 cup of precooked chicken.

1 cup pasta (I used Farfalle – bowtie)
3/4 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon salt
1 tablespoon parsley flakes
1/3 cup grated Parmesan cheese
1 cup already cooked chicken (about 1 breast)

Bring salted water to a boil and cook pasta to al dente.

In a heavy skillet combine the cream, butter and salt. Bring to a boil and turn down the heat to low. Simmer for five to ten minutes or until sauce has thickened. Add in parsley. Pour over cooked pasta and add cheese and chicken and stir well. Serve once cheese is melted.

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