Mix together All-Purpose Flour (1/2 cup), Parmesan Cheese (3/4 cup), and Ground Black Pepper (1 teaspoon).
Coat Chicken Breast (4) in mixture and press to stick.
Heat Olive Oil (2 tablespoon) in a non-stick pan over medium heat. Sear chicken breasts on each side, until golden brown and cooked through.
Boil a pot of salted water and add the Spaghetti (500 gram), cooking according to package directions. Drain and set aside.
Add Butter (2 tablespoon) and Garlic (3 clove) to a hot pan over medium heat. Cook until fragrant.
Add Lemon (2) and let reduce by half. Pour in Heavy Cream (2 cup) and Parmesan Cheese (3/4 cup). Bring to a simmer.
Add the cooked spaghetti, Fresh Parsley (2 tablespoon), Salt and Pepper (to taste). Toss to coat.
Serve pasta and sliced chicken on top. Garnish with additional parsley. Enjoy!