1. Slice chicken into thin strips and season with salt, pepper, and Italian seasoning

2. Heat olive oil in a large skillet over medium-high heat and sear chicken until golden brown and cooked through, about 4–5 minutes per side

3. Transfer cooked chicken to a plate and tent with foil

4. Bring a large pot of salted water to a boil and cook penne until al dente according to package instructions

5. Reserve 1 cup pasta water, drain pasta, and toss with a drizzle of olive oil

6. In the same skillet, melt butter over medium heat and sauté garlic until fragrant

7. Pour in heavy cream and scrape up browned bits from the pan

8. Add lemon zest and juice and simmer until slightly thickened

9. Whisk in Parmesan cheese until sauce is smooth

10. Return chicken to the skillet and simmer for 2 minutes

11. Add pasta and a splash of reserved pasta water and toss to coat evenly

12. Season with salt and pepper to taste

13. Garnish with chopped parsley or basil and extra Parmesan before serving