Tuscan Chicken Pasta

Bring a large pot of salted water to a boil for the pasta.

Pat the chicken breasts dry and season both sides generously with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat.

Add the chicken and cook for 6–7 minutes per side until golden brown and internal temperature reaches 165°F; transfer to a plate.

Add the pasta to the boiling water and cook according to package directions; drain and set aside, reserving 1 cup of pasta water.

In the same skillet, add the minced garlic and cook over medium heat for 30 seconds until fragrant.

Stir in the canned tomatoes and rosemary; simmer for 5 minutes.

Pour in the chicken broth and bring to a gentle simmer.

Slice the cooked chicken and return it to the skillet.

Reduce heat to low, stir in the heavy cream and lemon juice, and cook for 2–3 minutes without boiling.

Add the cooked pasta to the skillet and toss gently to combine, adding pasta water as needed to reach desired consistency.

Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper.

Divide among bowls and garnish with fresh parsley.