Prepare the chicken by cutting it into bite-sized pieces and seasoning with salt and pepper. Heat olive oil in a skillet and cook the chicken for 6-8 minutes until golden brown. Remove and set aside.

Cook the pasta in salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and reserve ½ cup of pasta water.

In the same skillet, sauté minced garlic for 1 minute. Add chicken broth and simmer for 3-4 minutes. Stir in heavy cream, lemon juice, and zest, and simmer for another 3-4 minutes until thickened.

Combine the cooked chicken and drained pasta with the sauce, mixing well. Adjust sauce consistency with reserved pasta water if needed.

Stir in grated Parmesan cheese, adjust seasoning, and garnish with parsley before serving.