Boil salted water in a large pot. Add fettuccine and cook until al dente according to package instructions. Drain and reserve some pasta water.

Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 6-7 minutes per side until golden brown and cooked through. Remove from skillet and let rest.

In the same skillet, add minced garlic; cook until fragrant (about 1 minute). Stir in torn basil leaves.

Squeeze lemon juice over the garlic mixture; add lemon zest. Stir well.

Slice chicken and return it to the skillet along with cooked pasta. Toss everything together, adding reserved pasta water as needed for desired consistency.

Remove from heat; stir in grated Parmesan until melted.