Method

• Pat the chicken cutlets dry with paper towels: Season both sides with 3/4 teaspoon of the salt, the black pepper, and Italian seasoning.
• Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt.
• Add the penne or rigatoni and cook according to package directions until al dente, usually 10 to 12 minutes.
• Before draining, scoop out 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta without rinsing.
• While the pasta cooks, heat the olive oil and 1 tablespoon (14 g) butter in a 12-inch skillet over medium-high heat.
• Add the chicken in a single layer, working in batches if necessary. Cook for 3 to 4 minutes on the first side until golden brown.
• Turn and cook for another 2 to 4 minutes, until the thickest portion reaches 165°F (74°C). Transfer the chicken to a clean plate.
• Let the chicken rest for 5 minutes while you prepare the creamy sauce.
• Reduce the skillet heat to medium-low: Add the remaining 2 tablespoons (28 g) butter. Once melted, add the garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
• Pour in the chicken broth and scrape the bottom of the skillet to loosen the browned bits. Simmer for 2 to 3 minutes, until slightly reduced.
• Pour in the heavy cream and add the remaining 1/4 teaspoon salt. Bring to a gentle simmer over medium-low heat and cook for 3 to 4 minutes.
• Reduce the heat to low: Add the 1 1/2 cups (135 g) Parmesan in three additions, whisking until smooth after each addition. Do not allow the sauce to boil.
• Whisk in 1/2 cup (120 ml) reserved pasta water. The sauce should be creamy and fluid enough to coat the pasta without looking watery.
• Add the drained pasta to the skillet and toss gently for 1 to 2 minutes until every piece is coated. Add more reserved pasta water, a few tablespoons at a time, if the sauce becomes too thick.
• Remove the skillet from the heat and stir in the lemon juice. Taste before adding any additional salt because Parmesan contributes plenty of seasoning.
• Slice the rested chicken across the grain into strips. The meat should be opaque and juicy with no translucent areas.
• Arrange the sliced chicken over the creamy pasta or fold it gently into the skillet. Garnish with parsley, additional Parmesan, or crushed red pepper flakes if desired.