Boil water in a medium pot, and salt generously. Add the dry pasta and cook according to package instructions.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and sauté briefly, about 15 seconds. Add chicken strips. Sauté 2 minutes per side or until no longer pink. Pro-tip: Let chicken sizzle in the hot skillet, untouched, to get that golden brown sear.
Remove chicken from skillet; transfer to a plate and set aside.
Add broth, lemon juice and cream cheese to the skillet and cook over medium-high heat for about 3 minutes or until cream cheese melts, stirring constantly with a whisk until smooth. Stir in the lemon zest, salt, pepper and Parmesan cheese, adding the cheese a little bit at a time and whisking with each addition to melt. Stir in chicken and pasta; cook one minute.
Garnish with lemon slices or wedges and fresh minced parsley.