Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until al dente, then drain, reserving a little pasta water.

Sear the chicken

• Heat the olive oil in a frying pan over medium-high heat.
• Season the chicken with salt and pepper and cook until golden and cooked through.

Build the lemon cream sauce

• Lower the heat, add the butter and garlic and cook until fragrant.
• Pour in the cream, then stir in the lemon zest, lemon juice and parmesan.
• Loosen with a splash of pasta water until smooth.

Combine and serve

• Toss the drained spaghetti and chicken through the sauce until well coated.
• Adjust the seasoning and serve immediately.