Bring a large pot of salted water to a boil. Add the 8 oz penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Once done, drain the pasta in a colander and set aside, reserving about ½ cup of pasta water to loosen the sauce later if needed.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the sliced chicken breast with 1 teaspoon of lemon pepper seasoning, salt, and a pinch of black pepper. Add the chicken to the skillet in a single layer, cooking for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in 1 cup of heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it starts to thicken.
Gradually whisk in 1 cup of grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust with salt and black pepper as needed. If the sauce feels too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
Add the cooked chicken back to the skillet, stirring to coat it in the Alfredo sauce. Then, fold in the drained penne pasta, tossing everything together so the sauce evenly coats every piece of pasta and chicken.
Remove the skillet from heat and sprinkle chopped parsley over the top for a fresh, vibrant finish. Serve the Lemon Pepper Chicken Alfredo Penne immediately while warm and creamy.
