Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, approximately 8-9 minutes. Remember to reserve 1/2 cup of the pasta water before draining.

Slice each chicken breast in half lengthwise to create thin cutlets about 1/2-inch thick.

In a shallow bowl, whisk together all-purpose flour, 1 teaspoon of Italian seasoning, lemon pepper seasoning, a pinch of salt, and freshly cracked black pepper.

Dredge each chicken piece in the flour mixture, ensuring each piece is thoroughly coated.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until golden brown and cooked through.

Remove the chicken from the skillet and set aside.

Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic, the remaining teaspoon of Italian seasoning, and a touch of salt and pepper. Stir constantly for about 30 seconds until fragrant.

To the skillet, add lemon zest, lemon juice, and heavy cream. Stir to combine and season with salt and pepper.

Allow the sauce to warm through and thicken slightly, approximately 2-3 minutes, until it coats the back of a spoon.

Mix in the Parmesan cheese until melted and smooth. Then, add the cooked spaghetti to the sauce, tossing to coat.

Gradually stir in reserved pasta water, a few tablespoons at a time, until you achieve the desired sauce consistency.

Slice the cooked chicken into strips and return it to the skillet, stirring until heated through.

Serve immediately, garnished with fresh chopped parsley and lemon wedges on the side.