Prep the chicken. Pat the chicken dry and slice into thin cutlets or bite-size strips. Season generously with salt and pepper. This helps develop a good sear and keeps the meat juicy.

Boil the pasta. Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente. Reserve 1 to 1.5 cups of pasta water before draining.

Sear the chicken. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high. Add half the chicken in a single layer and sear 3–4 minutes per side until browned and cooked through. Remove to a plate and repeat with remaining chicken, adding the second tablespoon of oil if needed.

Build the flavor base. Reduce heat to medium. Add 2 tablespoons butter to the same skillet. Stir in the minced garlic and cook 30–45 seconds until fragrant. If using, splash in the chicken broth and simmer 1–2 minutes to lift the browned bits from the pan.

Make the Alfredo sauce. Pour in the heavy cream and bring to a gentle simmer. Let it bubble softly for 3–4 minutes, stirring often. Lower the heat and add the remaining 3 tablespoons butter. Whisk until smooth.

Emulsify with cheese. Sprinkle in the Parmesan gradually, whisking constantly to melt and thicken. Keep the heat low to prevent separation. If the sauce seems too thick, whisk in a little reserved pasta water until it’s silky.

Season and brighten. Add a pinch of red pepper flakes, a few grinds of black pepper, and a small squeeze of lemon juice. Taste and adjust salt. A touch of lemon zest adds freshness without making the sauce tart.

Combine pasta and chicken. Add the drained pasta and cooked chicken to the skillet. Toss well, adding more pasta water as needed so the sauce coats every strand. You want glossy, not gloppy.

Finish and serve. Stir in chopped parsley. Top with extra Parmesan and a little more black pepper. Serve family-style in a big bowl with a simple green salad and warm bread.