Start by bringing a large pot of salted water to boil. Once boiling, add your pasta. Cook according to the package instructions until al dente. This usually takes about 8-10 minutes, but check the instructions just to be safe. Once done, drain and set aside, saving a bit of the pasta water in case the sauce needs thinning later.

In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the chicken pieces, seasoning them with salt and pepper. Cook for about 5–7 minutes until they are cooked through and golden brown. Remove the chicken from the skillet and set it aside on a plate.

Now, in the same skillet, toss in the chopped shallot. Cook for 1-2 minutes until they turn soft and translucent. Next, add the minced garlic and dried Italian seasoning. Stir constantly for about 30 seconds; you want the garlic fragrant but not burnt.

Pour in the white wine, scraping the bottom of the skillet to lift all those flavorful bits stuck to the pan. Let it simmer for a couple of minutes until the wine reduces by half. This adds a depth of flavor that’s hard to resist.

Reduce the heat to medium-low. Slowly stir in the heavy cream, letting it combine with the wine and shallot mixture. After a minute or two, add the grated Parmesan cheese until melted and smooth. If it’s too thick, you can stir in a little reserved pasta water to reach the desired sauciness.

Return the cooked chicken to the skillet, mixing to coat it in that luscious sauce. Toss in the cooked pasta and mix well. Let it all simmer for another minute to allow the flavors to meld together.

Finally, add the chopped parsley, a squeeze of lemon juice, and the lemon zest if you’re using it. Stir everything together one last time. Adjust seasoning if necessary with more salt, pepper, or red pepper flakes for an extra kick.