1-Boil the pasta: Cook pasta in salted boiling water until al dente; drain, reserving ½ cup starchy water.

2-Prep the components: Halve cherry tomatoes, season thin-cut chicken breasts with salt, pepper, and garlic powder, and mince fresh garlic.

3-Sear the chicken: Heat oil in a skillet over medium-high, then cook chicken undisturbed 2-3 min per side until golden and 165°F.

4-Rest the meat: Transfer cooked chicken to a plate, cover loosely with foil, and set aside.

5-Sauté the aromatics: Reduce heat to medium, melt butter in the skillet, and cook minced garlic 30 seconds until fragrant.

6-Simmer the cream: Pour in heavy cream and bring to a gentle simmer.

7-Add citrus and tomatoes: Stir in fresh lemon juice, lemon zest, and halved cherry tomatoes; let soften slightly.

8-Finish the sauce: Remove from heat, stir in grated parmesan until smooth and velvety.

9-Combine and serve: Slice chicken into strips, return to skillet with drained pasta, toss, adding pasta water as needed.