Creamy Pesto & Grilled Chicken

2 cups fresh basil
1 cup fresh Italian parsley
1/2 cup Parmesan or romano cheese, grated
1/2 cup pine nuts, toasted
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/2 cup olive oil
1 tablespoon lemon juice
2 tablespoons water
1 cup heavy cream

4 chicken breasts
Montreal Grill seasoning

1 pound pasta

1. In a food processor combine all pesto ingredients except cream.
2. Season chicken with grill seasoning and cook until done, either on the grill or indoors. Let rest tented with foil until ready to serve.
3. In a medium saucepan, combine pesto and cream, heat over medium heat until it steams.
4. Meanwhile, cook pasta according to package directions, drain, reserving 1/2 cup water.
5. Use pasta water as necessary to ensure pasta does not cling to itself. Place on plate, top with sauce and slice the chicken and place on top of pasta & sauce.