1-Cook pasta in well-salted boiling water, undercooking dried pasta by 1 minute. Reserve 1 cup of pasta water, then drain pasta.

2-Flatten chicken breast(s) to an even thickness (1-1.5 cm) using a rolling pin. Season with salt and pepper, then dust with flour.

3-Heat olive oil in a frying pan over medium-high heat. Cook chicken for 2 minutes per side until cooked through. Wrap in foil and set aside.

4-In the same pan, melt butter over medium heat. Gently fry garlic for 1 minute without browning.

5-Add rosemary and cook for 30 seconds.

6-Pour in cream and bring to a gentle simmer (do not boil).

7-Gradually add grated parmesan in 2-3 additions, stirring until melted each time.

8-Quickly stir in black pepper and fresh lemon juice.

9-Add ¼ cup reserved pasta water and simmer for 2-3 minutes to thicken.

10-Add cooked pasta to the sauce, toss well, and let bubble gently for 1-2 minutes.

11-Slice chicken and serve on top or mixed into the pasta. Garnish with extra rosemary, lemon zest, and additional parmesan if desired.