Boil the pasta water: Bring a large pot of water to a rolling boil. Add the 1 tablespoon salt, then add the pasta. Cook according to the package directions until al dente.

Reserve the pasta water: Before draining, scoop out ½ cup (120 ml) of the pasta cooking water. Drain the pasta without rinsing it and set it aside.

Season the chicken: Pat the chicken cutlets dry with paper towels. Season both sides with the salt, black pepper, garlic powder, and Italian seasoning.

Sear the first side: Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes without moving it, until the underside is golden brown.

Finish cooking the chicken: Turn the chicken, add the remaining 1 tablespoon (15 ml) olive oil if the pan looks dry, and cook for another 3 to 5 minutes. The thickest part should reach 165°F (74°C). Transfer the chicken to a plate and let it rest for 5 minutes.

Cook the garlic: Reduce the skillet heat to medium. Add the butter and allow it to melt. Stir in the minced garlic and crushed red pepper flakes, if using. Cook for 30 to 60 seconds, just until fragrant. Do not let the garlic brown.

Make the roux: Sprinkle the flour over the garlic butter and whisk constantly for about 1 minute. The mixture should look smooth and lightly foamy, without dry flour remaining.

Add the broth: Slowly pour in the chicken broth while whisking to loosen the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes, until slightly reduced.

Add the cream: Reduce the heat to medium-low and pour in the heavy cream. Stir gently and simmer for 3 to 4 minutes. The sauce should lightly coat the back of a spoon but should not boil rapidly.

Melt in the Parmesan: Remove the skillet from the heat and add the Parmesan a little at a time, stirring until smooth. If the sauce looks too thick, add reserved pasta water 1 tablespoon at a time. If it looks thin, return it to low heat for 1 to 2 minutes.

Add the pasta: Add the drained pasta to the skillet and toss until every strand or piece is evenly coated. Stir in the parsley and lemon juice, if using.

Slice the chicken: Slice the rested chicken into strips. Any juices on the plate can be stirred into the pasta for extra flavor.

Finish the dish: Arrange the sliced chicken over the creamy pasta. Let the dish rest for 2 to 3 minutes so the sauce can thicken slightly before serving.