1-Bring a large pot of generously salted water to a boil.

2-Season chicken with olive oil, 2 tsp lemon zest, oregano, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and 1/2 tsp pepper; toss well to coat.

3-Heat a large sauté pan over medium heat; cook chicken until golden and fully cooked (about 7-10 minutes depending on thickness). Transfer to a plate and cover.

4-Cook pasta until just shy of al dente; reserve 1 cup pasta water before draining.

5-In the same pan, add butter and chopped onion; cook until softened (4-5 minutes).

6-Add minced garlic and cook 1-2 minutes until fragrant.

7-Stir in heavy cream, chicken broth, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper; simmer uncovered until sauce thickens slightly (about 5-6 minutes).

8-Add chopped parsley, grated Parmesan cheese, 1 Tbsp lemon zest, and lemon juice to the sauce.

9-Add drained pasta and 1/2 cup reserved pasta water to sauce; toss continuously over medium-high heat until pasta is coated with thick, creamy sauce (add additional pasta water if needed).

10-Slice cooked chicken thinly and place on top of pasta.

11-Garnish with extra chopped parsley, extra grated Parmesan, extra black pepper, and a squeeze of fresh lemon juice.