Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.

Pound chicken breasts to ½ inch thickness and season with salt and pepper.

In a skillet, heat olive oil over medium heat and sauté chicken for about 5 minutes on each side until golden brown and cooked through. Remove and let rest.

In the same skillet, sauté minced onion and garlic until soft. Stir in chicken stock, Parmesan cheese, and heavy cream, creating a sauce.

Remove from heat and stir in lemon zest and juice. Add chicken and pasta, tossing to coat.

Serve in bowls, garnished with minced parsley.