Preparation Steps

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
• In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until aromatic.
• Add chicken broth to the skillet, scraping up any browned bits from the bottom. Stir in lemon juice and heavy cream, and bring to a gentle simmer.
• Stir in lemon zest, parsley, and Parmesan cheese, then simmer gently until the sauce thickens, about 3-4 minutes.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve some pasta water and then drain the pasta.
• Return the chicken to the skillet with any accumulated juices, and stir them into the sauce. Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water if needed to reach desired consistency.
• Serve immediately with additional parsley and Parmesan cheese as garnish.