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Cook pasta until al dente. Toss in olive oil and set aside.
Slice chicken breast in half lengthwise so you end up with 2 thinner pieces per breast.
In a shallow bowl combine flour, Italian seasoning, lemon pepper seasoning, and a couple large pinches of salt and pepper.
Heat olive oil in a large saute pan over medium-high heat.
Dredge chicken in the flour mixture and add to the pan.
Cook on each side for about 4-5 minutes or until a dark golden brown crust forms and the chicken is cooked through.
Set chicken aside and add the remaining tablespoon of olive oil to the pan. Turn heat to medium.
Add garlic, Italian seasoning, and a couple large pinches of salt and pepper. Cook for 30 seconds, frequently stirring so the garlic doesn’t burn.
Stir in lemon zest, lemon juice, and heavy cream along with a couple pinches of salt and pepper.
Cook until warmed through, then stir in Parmesan cheese.
Add spaghetti and a few splashes of pasta water. Toss to coat evenly.
Slice the chicken breast and add it to the pan. Cook until warmed through. Season to taste with salt and pepper, garnish with parsley and lemon wedges and enjoy!
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