Begin by bringing a large pot of salted water to a rolling boil. Add your choice of pasta and cook until al dente, usually about 8-10 minutes. Drain the pasta but reserve a cup of the starchy cooking water to help loosen the sauce later if needed. Set the pasta aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, stirring frequently until fragrant and just golden.

Add bite-sized pieces of chicken breast to the skillet, seasoning with salt and pepper. Cook for about 5-7 minutes until browned and cooked through.

Once the chicken is cooked, lower the heat and pour in the heavy cream. Stir well and simmer gently for about 5 minutes.

Add the cooked pasta directly to the skillet with the creamy chicken sauce. Toss everything together gently for about 1-2 minutes.

Remove from heat and sprinkle freshly chopped parsley and lemon zest over the dish. Serve immediately.