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### **Instructions**
1. **Cook the Pasta**
Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
2. **Sear the Chicken**
Season chicken cutlets with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side or until golden and cooked through. Remove from skillet and set aside.
3. **Make the Sauce**
In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon juice, zest, and chicken broth. Let it simmer for 2–3 minutes, scraping up any browned bits.
4. **Creamy Touch**
Add cream and Parmesan to the pan. Stir until the sauce is smooth and slightly thickened. If it feels too thick, thin it out with a splash of pasta water.
5. **Toss the Pasta**
Add cooked pasta to the sauce and toss until evenly coated. Return the chicken to the pan, nestling it into the pasta, and spoon some sauce over the top. Simmer for another minute or two so everything comes together.
6. **Serve and Shine**
Garnish with fresh herbs, an extra squeeze of lemon, and a sprinkle of Parmesan. Serve immediately and enjoy the applause.
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