1- First, cook the pasta in well-salted boiling water, undercooking it by 1 minute for that perfect bite. Reserve 1 cup of pasta water before draining to help with the sauce later. Flatten the chicken breast to an even thickness of about 1 to 1.5 cm using a rolling pin.

2- Season the chicken with salt and pepper on both sides, then dust it with 1 tablespoon flour for a nice crisp. Heat 1 tablespoon olive oil in a frying pan over medium-high heat and cook the chicken for 2 minutes on each side or until it’s done.

3-Building the Sauce: Once the chicken is set aside, melt 1 tablespoon butter in the same pan over medium heat. Sauté 3 finely chopped garlic cloves for about 1 minute without letting them brown. Add 1 tablespoon roughly chopped fresh rosemary leaves and cook for another 30 seconds, stirring to get all the tasty bits from the pan.

4- Pour in ¾ cup single or light cream and bring it to a gentle simmer, making sure it doesn’t boil. Add 50 grams freshly grated parmesan cheese in 2-3 increments, letting it melt each time for a smooth sauce. Stir in 1 teaspoon black pepper and 1 tablespoon lemon juice quickly, then mix in ¼ cup of the reserved pasta water.

5- Simmer the sauce for 2 to 3 minutes until it thickens a bit, then toss in the cooked pasta and let it bubble gently for 1 to 2 minutes. Slice the chicken and add it on top or mix it in. Garnish with lemon zest, extra rosemary, and more parmesan if you like.