½cupfreshly grated parmesan cheeseplus more for topping
Heat a pot of water to boil and add 2 teaspoons of salt. Boil pasta according to package directions. Before draining, ladle out a cup of the pasta water and set aside.
Meanwhile, in a large saute pan or deep skillet, melt butter over medium heat. Stir in minced garlic, lemon juice, zest, salt and pepper. Add about 1/4 cup of the pasta water, heavy cream and parmesan cheese, stirring until the cheese is completely melted. Simmer over medium-low heat until sauce is bubbly and thickened. If it’s too thick, add a little more pasta water. It should be thick like an alfredo sauce.
Transfer the pasta from the water to the sauce in batches, tossing to coat the pasta as you go.
Serve with baked chicken breasts, and top with fresh minced parsley and fresh parmesan cheese. Add lemon wedges on the side.