Bring a large pot of generously salted water to a boil and cook the pasta until just under al dente, about one minute less than the package instructions. Reserve 1 cup of pasta water before draining.

Place the chicken breast between two sheets of plastic wrap and gently pound it until it is an even 1–1.5 cm thickness.

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

Heat olive oil in a large skillet over medium-high heat.

Cook the chicken for about 2 minutes per side, or until fully cooked. Remove, loosely cover with foil, and let it rest.

Reduce the heat to medium and melt the butter in the same pan.

Add the garlic and cook gently for about 1 minute without browning.

Stir in the rosemary and cook for another 30 seconds.

Pour in the cream and bring to a gentle simmer.

Gradually add the Parmesan cheese in several batches, stirring until completely melted before adding more.

Stir in the black pepper and lemon juice.

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

Add the cooked pasta and toss until evenly coated in the creamy sauce. Let everything cook together for another minute.

Slice the rested chicken.

Serve the Creamy Chicken Pasta Recipe topped with sliced chicken, fresh rosemary, lemon zest, and additional Parmesan if desired.