Instructions

1. Start boiling water, enough to cover the pasta twice over (4 cups or so). Feel free to move through the steps while you wait for the water to boil and pasta to cook. When the pasta is finally cooked, strain it and drizzle with olive oil (so it doesn't stick) and set aside.
2. In a shallow bowl or on a plate, mix flour, half the parmesan, garlic powder, and generously salt and pepper. This will be the coating for the chicken. If the chicken is thicker, you may want to pound before dredging so it cooks more evenly.
3. Heat the olive oil in a frying pan on medium high to the point of smoking but not burning.
4. Dredge the chicken in the coating and add to the pan. Cook on each side for roughly 6 minutes, and only flip once. Ensure the chicken is cooked all the way through.
5. When done, remove from pan and set aside in a bowl and reduce heat to medium low.
6. Sprinkle some garlic powder, lemon zest, salt, and pepper over the cooked chicken and stir.
7. Melt butter in pan and add garlic. Cook the garlic for around 1 minute, until aromatic.
8. Add vegetable stock and cream. Monitor the heat to ensure it's a bubbling simmer and be sure to stir. You may notice a film forming on the top from the cream: keep stirring.
9. Add the rest of the parmesan, and generously salt and pepper.
10. Add 4-6 lemon slices depending on how lemony you'd like your dish. 6 was too much for us. Season to taste with a light dusting of garlic powder, salt and black pepper.
11. Add the chicken to the pan and stir. After 2 minutes, add the pasta and stir to coat and re-heat. Serve immediately. Garnish with basil and/or parsley and/or black pepper and/or more parmesan.