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Cook pasta to al dente or according to the package instructions. Reserve 1 cup of the pasta water and drain the pasta, set aside.
In the same pot heat 1 tablespoon olive oil and sauté chicken breasts, seasoning with salt and pepper. Cook until completely cooked through. Remove from the pot, slice into bite sized pieces and set aside.
Heat the remaining 1 tablespoon olive oil and sauté onion, cooking until soft and translucent, about 6 to 9 minutes on medium heat.
Add in garlic, cooking for an additional 30 seconds.
Add in stock, cheese, heavy cream, lemon zest, and lemon juice. Bring the sauce to a boil, reduce to a simmer, cooking for 2 to 3 minutes.
Add in the chicken and pasta. If the mixture is looking too dry or thick, add in some of the reserved pasta water. Season with salt and pepper, serve immediately and enjoy!