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Cut your chicken in season well.
At a tablespoon of olive oil cook interior chicken undisturbed for 2 to 3 minutes on each side till you get a nice golden brown and then remove.
In the same pan, add butter on very low heat. Let the butter slowly melt adding the garlic and let it cook in the butter.
Slowly, adding the chicken broth, heavy whipping cream and stir.
Add in Dijon mustard, chili flakes and mix.
Add in your pasta, Parmesan cheese, parsley, lemon juice, and gently mix everything together.
Add pasta water if your butter sauce is too thick.
Top with chicken and mix together.
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