Creamy Lemon-Parmesan Chicken and Zucchini Pasta

Wash the 2 medium zucchini and slice them into 1/4-inch thick half-moons. Finely chop 1/2 bunch of fresh flat-leaf parsley. Mince the 3 cloves of garlic. Zest and juice the 2 lemons to yield 1 tablespoon of zest and 1/4 cup of fresh juice. Finely grate the Parmesan cheese block to yield 1 cup.

Bring a large pot of salted water to a rolling boil. Add 16 oz of penne pasta and cook according to package directions until al dente (about 10 minutes). Carefully scoop out and reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, pat the 1.5 lb of chicken breasts dry with paper towels (do not wash the chicken). Slice them horizontally to create thinner cutlets, then season both sides evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board to rest for 5 minutes, then slice into thin strips.

Reduce the skillet heat to medium. Add the remaining 1 tablespoon of unsalted butter to the same skillet. Add the sliced zucchini and sauté for 3 to 4 minutes until they just begin to soften. Stir in the 3 minced garlic cloves and cook for 1 minute until fragrant, using a wooden spoon to scrape up the flavorful browned chicken bits from the bottom of the pan.

Pour 1 cup of heavy cream, 1/4 cup of lemon juice, and 1 tablespoon of lemon zest into the skillet. Bring to a gentle simmer and let cook for 2 minutes to thicken slightly. Stir in 1 cup of grated Parmesan cheese until completely melted and smooth.

Add the cooked penne pasta and the sliced chicken back into the skillet with the sauce and zucchini. Toss everything together over low heat to coat. If the sauce is too thick, pour in 1/4 to 1/2 cup of the reserved pasta cooking water to loosen it to a silky consistency. Stir in the chopped parsley, taste and adjust seasoning with salt and pepper, and serve immediately.