1-First, prep the chicken: Place each piece between two sheets of plastic wrap and pound with a meat mallet or rolling pin until it’s uniformly thick, about 1 cm. Pat dry, season with salt and pepper, then coat lightly with the flour.

2-Next, pan-fry: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook 3-4 minutes per side until it’s golden and cooked through. Transfer to a plate and keep it warm.

3-Then, cook the pasta: In a pot of boiling water, add generous salt about ¾ tbsp per cup (120 ml) and cook the fettuccine according to package instructions. Don’t forget to reserve some of that starchy water before draining.

4-Build the sauce: In the same skillet, melt the butter with the remaining 1 tbsp olive oil. Add the minced garlic and rosemary; saute for 30 seconds until fragrant, but don’t let it brown.

5-Add cream: Pour in the cream and lower the heat to a gentle simmer. Stir it continuously to keep it smooth.

6-Incorporate cheese: Gradually whisk in the grated Parmesan until it’s fully melted and the sauce starts to thicken.

7-Season: Stir in the lemon juice, a pinch of salt, and freshly ground pepper. If the sauce is too thick, thin it with the reserved pasta water, adding a little at a time.

8-Combine: Toss the drained pasta into the sauce, letting it finish cooking in the pan for 1-2 minutes so it soaks up all those flavors.

9-Serve: Slice the rested chicken against the grain. Arrange the pasta on plates, top with the sliced chicken, and finish with a drizzle of sauce, a light sprinkling of extra rosemary, a zest of lemon, and a final dusting of Parmesan.