1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1-2 minutes.
4. Return the chicken to the skillet, add the cooked pasta, and toss everything together to coat in the garlic butter. If the mixture seems dry, add a splash of pasta water.
5. Stir in the lemon juice and half of the Parmesan cheese. Mix well to combine.
6. Sprinkle the remaining Parmesan cheese and chopped parsley over the top before serving.

As you cook, remember that the key to this recipe is patience. Letting the garlic gently infuse the butter will ensure your dish is packed with flavor, a technique I learned standing by Mama Lou’s side, watching her create magic with the simplest of ingredients.