Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add sliced chicken breast, seasoning with salt and pepper. Cook for 5-7 minutes until the chicken is golden and cooked through.

Reduce heat to medium after the chicken is cooked. Stir in the zest and juice from lemon, chicken broth, and red pepper flakes. Allow to simmer for 2 minutes.

Add the drained pasta directly into the skillet. Toss everything together. If too dry, gradually add reserved pasta water until desired consistency. Fold in chopped parsley.

Divide into bowls, garnish with Parmesan cheese and an extra squeeze of lemon juice if desired. Serve warm.