1. Heat 2 tbsp butter in a large skillet on medium heat. Stir in 3 cloves sliced garlic and 2 tsp lemon zest; cook 2 minutes. Stir in 1/4 cup lemon juice; simmer 1 minute. Whisk in 1 cup heavy cream; simmer 2 minutes. Stir in 1 lb cooked gemelli, 4 cups shredded rotisserie chicken, 2 tbsp chopped fresh tarragon and 1 tsp salt. Sprinkle with Pecorino Romano cheese. Serves 6.