1-Boil the pasta: Bring a large pot of salted water to a boil and cook pasta just shy of al dente; reserve 1/2 cup of starchy pasta water before draining.

2-Season the chicken: Combine salt, black pepper, and garlic powder, then massage the dry rub onto thinly sliced chicken breasts.

3-Sear the chicken: Warm 1 Tbsp olive oil in a large skillet over medium heat; sear chicken for 2-3 minutes per side until golden and cooked through. Transfer to a plate.

4-Sauté the tomatoes: In the same skillet, melt butter with remaining olive oil over low-medium heat; add halved cherry tomatoes and sauté 3-5 minutes until softened.

5-Add the garlic: Stir in minced garlic and cook for about 1 minute until fragrant.

6-Build the cream sauce: Pour in heavy cream and sprinkle in grated Parmesan; stir gently until the cheese melts and sauce becomes smooth.

7-Finish with lemon: Remove skillet from heat, then stir in fresh lemon juice and zest to keep sauce smooth and prevent curdling.

8-Toss the pasta: Add drained pasta to the skillet; toss, adding splashes of reserved pasta water as needed until sauce clings to noodles.

9-Slice and serve: Slice the cooked chicken and serve over or alongside the lemony pasta.