Cook pasta in salted water until al dente. Reserve pasta water and drain.

Season chicken with salt and pepper. Sear in olive oil until golden and cooked through. Remove and slice.

In the same skillet, melt butter and sauté garlic until fragrant.

Add cream and simmer until slightly thickened.

Stir in lemon juice, zest, and Parmesan cheese.

Add pasta and toss, using pasta water to loosen sauce if needed.

Return chicken to skillet, toss gently, and serve.