Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chicken fillets, seasoned with salt and pepper. Cook for about 6-8 minutes, stirring occasionally until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant. Add the butter, letting it melt and combine with the garlic. Once melted, add the lemon juice and zest, stirring to combine.

Add the drained pasta to the skillet, tossing to coat it in the butter and lemon-garlic sauce. Mix in the cooked chicken and Parmesan cheese. If the sauce seems too thick, gradually incorporate reserved pasta water until you reach your desired consistency.

Finish with freshly chopped parsley and give everything one final toss before serving.