Bring a large pot of water to a boil, then salt generously. Add the pasta and cook until al dente. Drain the pasta, reserving at least 1/2 cup of the pasta water.

Meanwhile, pound the chicken breasts with a meat mallet to an even thickness, about 1/4” thick. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the flour in a shallow dish and add the lemon pepper and mix. Dip the chicken in the flour mixture to coat each side, then shake off the excess.

Place 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken, working in batches if needed, and cook until no longer pink, 2-3 minutes per side. Remove to a plate and tent with foil to keep warm.

In the same skillet, add the remaining oil and heat up over medium heat. Add the garlic and cook and stir for 30-60 seconds. Add the chicken broth and continue to cook, scraping the browned bits off the bottom of the pan, until the liquid is reduced by half. Stir in the lemon juice.

Place the drained pasta in a large bowl. Add the cheese, 1/3 cup of parsley and the garlic mixture. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine, adding some of the reserved pasta water, if needed, to loosed the pasta.

Thinly slice the chicken, then serve alongside the pasta. Sprinkle with additional parsley, and serve with lemon wedges.