Cook the pasta: Boil the pasta in well-salted water according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain.

Season and sear the chicken: Pat the chicken dry and season with 1/2 teaspoon of the salt and the pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes, stirring occasionally, until browned and it reaches 165°F in the center. Transfer to a plate.

Bloom the garlic: Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and cook for 30 seconds until fragrant, scraping up any browned bits.

Build the cream sauce: Pour in the chicken broth, then stir in the heavy cream and remaining 1/2 teaspoon salt. Bring to a gentle simmer and cook for 3-4 minutes, until slightly thickened.

Melt in the parmesan: Reduce the heat to low and stir in the parmesan until the sauce is smooth.

Add the lemon off the heat: Take the skillet off the heat and stir in the lemon zest and lemon juice. Adding the acid off the heat keeps the cream sauce from curdling.

Combine and serve: Return the chicken to the skillet and add the drained pasta. Toss to coat, loosening with a splash of the reserved pasta water as needed. Top with parsley and extra parmesan and serve warm.