Make the pasta. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions for al dente. Reserve about 1 cup pasta water before draining.

Cook the chicken. Liberally season chicken with salt & pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 3-4 minutes per side until golden brown and fully cooked. Remove from the pan and set aside.

Make the sauce. In the same skillet, add the butter and let it melt. Stir in the minced garlic, lemon zest and crushed red pepper flakes, and cook for 30 seconds, until fragrant. Then, deglaze the pan with white wine and lemon juice, scraping up any browned bits from the pan. Add the heavy cream, stirring to combine. Let the sauce simmer for about 5 more minutes, to allow it to thicken.

Combine everything. Then, reduce the heat and stir in the parmesan cheese and cooked pasta. Toss to coat, adding reserved pasta water a little at a time if needed for a creamier sauce. Return the cooked chicken to the skillet and mix until heated through. Garnish with with fresh parsley before serving.