Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the pasta water. Drain the pasta and set it aside.

While the pasta cooks, pat the chicken pieces dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30-60 seconds, or until fragrant. Be careful not to let it burn.

Pour in the chicken broth and fresh lemon juice. Bring the mixture to a simmer and let it cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan.

Stir in the grated Parmesan cheese until it has melted into the sauce. Return the cooked chicken to the skillet. Add the drained pasta and chopped fresh parsley, tossing everything together until the pasta and chicken are thoroughly coated in the glorious sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Serve the Garlic Butter Chicken Pasta immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired.