1. 1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of starchy pasta water. Drain pasta and set aside.

2. 2. Sear the Chicken: While pasta cooks, heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and season with salt and pepper. Cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

3. 3. Sauté Aromatics: Reduce heat to medium. Add minced garlic to the same skillet, stirring constantly for 30-60 seconds until fragrant. If using, add red pepper flakes with the garlic.

4. 4. Build the Sauce: Pour in chicken broth, scraping up browned bits from the pan. Bring to a simmer and let reduce slightly for 2-3 minutes.

5. 5. Add Cream and Lemon: Stir in heavy cream and lemon zest. Simmer gently for 2-3 minutes until slightly thickened.

6. 6. Combine Everything: Return cooked chicken to the skillet with the sauce. Add drained pasta, fresh lemon juice, and ½ cup grated Parmesan cheese. Toss to coat thoroughly. If sauce is too thick, add reserved pasta water a splash at a time until desired consistency.

7. 7. Finish and Serve: Stir in fresh parsley. Taste and adjust seasonings as needed. Serve immediately with extra Parmesan and parsley.