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Cook pasta according to package directions and reserve ¼ cup of the cooking water
In a blender, combine basil, garlic, olive oil, ¼ cup of the romano cheese, and lemon juice, blend until smooth and set aside
In a pan over low heat, warm the heavy cream
Slowly whisk in the pesto and bring to a gentle simmer
Season the sauce with garlic powder and pepper
Add the remaining romano and the pasta water, stirring until the cheese melts and the sauce thickens slightly
Add the cooked pasta and toss until fully coated
Serve with chicken cutlets