Cook pasta in salted boiling water until al dente, then drain and set aside.
Season chicken with salt and pepper. In a large skillet, heat olive oil and cook chicken until golden on both sides and fully cooked. Remove and set aside.
In the same skillet, melt butter, add garlic, and sauté until fragrant. Stir in lemon juice and zest.
Pour in cream and simmer until slightly thickened. Add parmesan cheese and stir until melted into a smooth sauce.
Slice chicken and return it to the skillet. Toss with the sauce and add pasta, coating everything evenly.
Serve hot, garnished with fresh parsley.