Season the chicken with garlic powder, onion powder, salt and pepper
Pan sear the chicken, let sit until everything else is done (so juices do not run out) then cut into pieces
Cook the pasta per package directions (plus a few pinches of salt), you'll transfer the noodles straight into the sauce (make sure to reserve ½ c pasta water)
Heat a large saute pan over low heat
Add in olive oil, butter and garlic
Cook for 5 minutes until garlic is fragrant
Add in the tomatoes and lemon juice
Cover the pan and cook an additional 5 minutes
Uncover the pan and transfer the cooked pasta noodles directly to it along with ½ c pasta water
Add the lemon zest, chopped basil, most of the parmigiano reggiano and the cut up chicken
Toss everything together
Serve up your lemon basil chicken pasta with a bit more fresh parmigiano
