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In a bowl or shallow dish, combine the chicken, oil, garlic, rosemary, lemon zest and juice. Give that a good pinch of salt and pepper and gently toss the chicken in the marinade. Let this sit at least an hour, or up to four hours.
Salt a large pot of water and bring to a boil. Add the linguine and cook until al dente, according to package directions.
In the meantime, heat a wide skillet over medium high. Add the chicken (including the marinade) and sear on one side for about two minutes. Flip the chicken around and go another couple of minutes, until you see a little color. The marinade will bubble up and burn off, so just let it do its thing. Add the stock and cream and let this simmer for a little bit, while the pasta cooks. Season the sauce with another pinch of salt.
Off the heat, transfer your cooked pasta into the chicken skillet, tossing into the sauce as you go. Once you get enough pasta over into the skillet, add the remaining lemon juice. Taste it. Need more salt? Maybe another small pinch.
Serve with fresh rosemary and freshly grated parmesan cheese!
Serves 4-6.