Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions.
Cut the Perfect Grilled Chicken into strips. Heat over medium-high heat in a skillet until warmed through.
In a saucepan or skillet over low heat, warm the cream and butter. Season with salt and pepper.
Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Top with the chicken slices.
Perfect Grilled Chicken:
Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings