Bring a large pot of salted water to a boil and cook the pasta until just under al dente. Reserve 1 cup of pasta water before draining.

Flatten the chicken breast to an even thickness using plastic wrap and a rolling pin.

Season both sides of the chicken with salt and pepper, then lightly coat with flour.

Heat olive oil in a large frying pan over medium-high heat. Cook the chicken for about 2 minutes per side, or until golden and fully cooked. Remove and lightly cover with foil.

Lower the heat to medium and melt the butter in the same pan. Add the garlic and cook gently for 1 minute without browning.

Stir in the rosemary and cook for another 30 seconds.

Pour in the cream and bring to a gentle simmer.

Add the parmesan cheese gradually, stirring between each addition until smooth and melted.

Mix in the black pepper and lemon juice.

Add ¼ cup reserved pasta water and simmer gently for 2–3 minutes until slightly thickened.

Toss the cooked pasta into the sauce and let it bubble gently for another minute. Add more pasta water if needed.

Slice the chicken and serve over the creamy pasta or toss it through the sauce.

Finish with lemon zest, rosemary leaves, and extra parmesan.