Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.

Flatten the chicken breast to an even thickness (about 1-1.5cm), seasoning with salt and pepper on each side before dusting with flour.

Heat the olive oil in a fry pan over medium high heat and fry the chicken for 2 minutes each side or until cooked through.

Lightly wrap the chicken in foil and set aside.

Heat the butter over medium heat and gently fry the garlic for a minute without browning it.

Add the rosemary and cook for a further 30 seconds.

Pour in the cream and bring to a gentle simmer.

Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition.

Add the pepper and lemon juice, mixing quickly.

Add ¼ cup of pasta water and let it gently simmer for 2-3 minutes to thicken slightly.

Add the cooked pasta, toss, and let it gently bubble for a minute or two.

Slice the chicken and serve the pasta with the chicken pieces on top or tossed through, topped with extra rosemary leaves, lemon zest, and more parmesan if desired.