Bring a large pot of salted water to a boil.

Prepare the chicken by placing the sliced chicken breasts in a bowl. Add olive oil, lemon zest, oregano, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to coat.

Heat a large skillet over medium heat. Add the chicken and cook for about 7–10 minutes until golden and the internal temperature reaches 165°F. Remove from the pan and set aside.

Cook the pasta in boiling water until just shy of al dente. Reserve 1 cup of pasta cooking water before draining.

In the same skillet, melt the butter and add the chopped onion. Cook for about 4–5 minutes until softened.

Add minced garlic and cook for another 1–2 minutes until fragrant.

Stir in the heavy cream, chicken broth, salt, and black pepper. Bring to a gentle simmer.

Let the sauce simmer for about 5–6 minutes until slightly thickened.

Stir in parsley, Parmesan cheese, lemon zest, and lemon juice.

Add the cooked pasta to the sauce along with ½ cup reserved pasta water.

Increase heat to medium-high and toss the pasta until coated in the creamy sauce.

If needed, add more pasta water to loosen the sauce.

Slice the cooked chicken and place it on top of the pasta.

Garnish the Creamy Lemon Chicken Pasta with extra parsley, Parmesan, black pepper, and a squeeze of lemon juice before serving.