Bring a large pot of salted water to a boil and cook pasta until al dente, reserving ½ cup of pasta water before draining.

Season chicken breasts with salt and pepper, then heat olive oil in a skillet and sear chicken for 4-5 minutes on each side.

Reduce heat, add butter, and sauté minced garlic until fragrant.

Deglaze skillet with lemon juice and chicken broth, simmering for 2-3 minutes.

Stir in heavy cream and parmesan cheese, mixing until smooth, then add lemon zest.

Combine cooked pasta and sliced chicken with sauce, adjusting consistency with reserved pasta water.

Garnish with parsley and additional parmesan cheese before serving immediately.