Fresh lemon zest,or fresh grated nutmeg, parsley, red pepper flakes
Bring 10 cups water to a boil in a large pot over medium-high heat. Season water with salt (I use about 2 Tbsp) once it reaches a boil.
While water is coming to a boil, heat olive oil in a 12-inch skillet over medium-high heat. Dab chicken dry with paper towels and season with salt and pepper.
Spread chicken into skillet spacing evenly apart. Let sear until golden brown on bottom about 4 minutes. Turn and cook 1 minute, add garlic (sprinkling it around chicken) and cook chicken through, about 1 minute longer.
Transfer chicken to a plate.
Cook pasta to al dente in boiling water according to times listed on package. Reserve 3/4 cup pasta water before draining.
Return pan to low heat, pour in cream and let simmer and reduce slightly for 5 minutes, stirring frequently.
Stir butter into cream to melt. Remove from heat, toss in parmesan, pasta and 1/4 cup reserved pasta water. Toss while seasoning with salt and pepper to taste.
Toss in cooked chicken. Thin with more pasta water as needed (it thickens as it rests).