Step 1

Season the chicken breasts on all sides with salt and pepper, lemon zest, and Italian seasoning.

Step 2

In a large skillet over medium-high heat, add the olive oil. When the oil is hot, add the chicken (turning every 2-3 minutes) until it is golden and cooked through [Note 1]. Remove to a plate to rest for five minutes, and slice while the pasta is cooking.

Step 3

Add the garlic and cook in the oil for 1 minute, then add the chicken broth and milk. Stir to combine.

Step 4

Bring the sauce to a simmer and add the pasta. Cook for 4 minutes until the pasta is almost cooked [Note 2], stirring often to keep the pasta from sticking.

Step 5

Gradually add the Parmesan cheese, the cream, and the lemon juice, tossing to combine. If the sauce is too thick add a splash of hot water and toss.

Step 6

Remove the skillet from heat, add the sliced chicken, and toss to coat with the sauce. Season with salt and freshly cracked black pepper to taste before serving.