1-First, prepare all your ingredients by dicing the chicken, mincing the garlic, and measuring out the pasta and cream this sets you up for smooth sailing.

2-Cook the pasta in well-salted boiling water, undercooking it by one minute as this helps it absorb the sauce later. Reserve ¼ cup of pasta water before draining to adjust the sauce’s consistency.

3-Next, flatten the chicken breast to about 1 to 1.5 cm thick, season it with salt and pepper, and dust with flour if you want extra crispiness.

4-Heat the olive oil in a frying pan on medium-high heat and fry the chicken for about 2 minutes per side until it’s fully cooked, then set it aside wrapped in foil.

5-In the same pan, melt the butter over medium heat, gently fry the garlic for about one minute without browning, and add the rosemary for 30 seconds to release its aroma.

6-Pour in the cream and simmer gently without boiling, then gradually add the Parmesan cheese in 2 to 3 additions, stirring until it melts each time.

7-Quickly mix in the black pepper and lemon juice for a bright kick.

8-Add the reserved pasta water and let the sauce simmer for 2 to 3 minutes to thicken slightly, then toss in the cooked pasta and let it bubble gently for 1 to 2 minutes.

9-Finally, slice the chicken and serve it over or mixed with the pasta, garnishing with extra rosemary, lemon zest, and more Parmesan if you like.

For added variety, consider optional ingredients like toasted mushrooms or fresh spinach to enhance the dish.