Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for about 5-7 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and set it aside to rest.
Prepare the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic. Pour in the heavy cream and stir to combine, letting the mixture come to a simmer. Once simmering, add the Parmesan cheese, and stir until the sauce becomes smooth and creamy. Add the fresh lemon juice to balance the richness of the sauce.
Cook the Pasta: While the sauce is simmering, cook the pasta in a large pot according to the package instructions. Drain the pasta once it is al dente, and set aside.
Combine the Pasta and Sauce: Add the cooked pasta into the skillet with the creamy garlic sauce. Toss to coat the pasta thoroughly in the sauce, ensuring it’s evenly mixed.
Slice the Chicken and Serve: Slice the cooked chicken breasts into thin strips and add them to the pasta in the skillet. Toss again to combine and ensure the chicken is coated with the sauce. Serve immediately, garnished with additional Parmesan cheese and fresh parsley if desired.
