Boil water in a large pot. Add a pinch of salt and your pasta. Cook according to the package instructions until al dente, then drain and set aside.

Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes on each side or until cooked through and golden brown. Remove chicken from skillet and let it rest before slicing into thin strips.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and scrape bits off the bottom. Let it simmer for about 3-4 minutes.

Stir in heavy cream, lemon zest, and lemon juice. Let the mixture simmer for another 2-3 minutes until slightly thickened.

Add the cooked pasta and sliced chicken back into the skillet. Toss everything together until well coated in the creamy lemon sauce.

Garnish with freshly chopped parsley before serving.