Boil water and cook Cavatappi pasta for 10 minutes.
Drain water and set aside.
Heat oil over medium heat in a wok or pan.
Add cubed chicken and coat with salt and pepper.
Add a little bit of lemon juice.
Continue cooking chicken until all liquid is absorbed and chicken starts to brown.
Remove chicken from pan and set aside, covering with foil to retain heat. Add butter to wok or pan.
Add chopped onions and cook for 2-3 minutes, stirring constantly. Do not let onions burn, you just want them a little soft.
Add heavy cream and stir.
Cook for 2 minutes over medium heat. Liquid will evaporate quickly, so when it starts to become smaller and thicker, be ready to add in everything else.
It helps to have everything ready to go so you can add items quickly.
Don't forget about the chicken you set aside, too!
Mix pasta, basil, Parmesan cheese and chicken in onion/cream mixture and stir well. Serve and enjoy!
- 4.0c Cavatappi pasta
- 3.0 Chicken breasts, cut into chunks
- 1.0Tbsp Olive oil
- 2.0Tbsp Butter
- 0.0 Onion, chopped
- 1.0c Heavy cream
- 0.0tsp Dried basil
- Lemon juice
- 0.0c Shaved Parmesan cheese