Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set pasta aside.

Cook the chicken:
While pasta cooks, season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, or until golden and cooked through. Remove chicken and set aside.

Make the sauce:
In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Stir in Italian seasoning, red pepper flakes, lemon juice, and lemon zest.

Add the cream and cheese:
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and cook for 2–3 minutes until the sauce thickens slightly.

Combine everything:
Add the cooked pasta and chicken back to the pan. Toss to coat everything in the sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it.

Serve:
Garnish with chopped parsley and extra Parmesan, if desired. Serve warm.