Start by boiling water in a large pot. Add a pinch of salt, then cook the pasta according to the package instructions until al dente. Reserve about ½ cup of pasta water, then drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for about 5-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth and bring it to a simmer. Reduce the heat to low, then stir in the heavy cream, lemon juice, and zest. Let it cook for about 2-3 minutes until the mixture thickens slightly.

Add the cooked chicken and drained pasta back into the skillet. Toss everything together until well-coated. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.

Once everything is nicely mixed and heated through, garnish with fresh parsley and serve with grated Parmesan cheese if desired.