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

While pasta is cooking, cut the chicken breasts into thin strips. Season with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add butter. Once melted, add minced garlic and sauté for about 1 minute, until fragrant.

Zest the lemon and squeeze the juice into the skillet. Stir well, scraping any brown bits from the bottom of the skillet.

Return the chicken to the skillet, then add the cooked pasta, tossing everything together. If needed, add reserved pasta water gradually to achieve desired sauce consistency.

Grate Parmesan cheese and chop fresh parsley. Add both to the pasta, tossing well to combine. Adjust seasoning with more salt and pepper if desired.

Serve the pasta hot, garnished with additional Parmesan and parsley if desired.