Boil a large pot of salted water. Add pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Add chicken to skillet and cook for 5-7 minutes until golden. Remove and keep warm.

In the same skillet, lower heat and sauté minced garlic for about 1 minute, being careful not to brown it.

Add heavy cream and chicken broth to the skillet; bring to a simmer. Add lemon juice and zest, cooking for 3-4 minutes until slightly thickened.

Reduce heat and stir in Parmesan cheese until melted, then add butter mixing until smooth.

Add pasta and chicken back into the skillet, tossing gently to coat in sauce. Warm through for 2 minutes.

Serve divided among plates, garnished with parsley and lemon slices.