Prep the chicken. Pat the chicken dry and slice into thin strips. Season with 1/2 teaspoon salt and a few grinds of pepper. This helps it brown quickly and stay juicy.

Cook the pasta. Bring a large pot of salted water to a boil. Cook the cauliflower pasta according to package directions until just al dente. Reserve 1/2 cup of the pasta water, then drain. Toss with a little olive oil to prevent sticking.

Sear the chicken. Heat olive oil in a large skillet over medium-high. Add the chicken in a single layer. Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and cover loosely to keep warm.

Build the flavor base. Lower heat to medium. Add butter to the same skillet. When melted, add garlic and cook 30–45 seconds until fragrant. Don’t let it brown.

Make the sauce. Stir in chicken broth and scrape up the browned bits. Reduce by about a third, 2–3 minutes. Pour in heavy cream, bring to a gentle simmer, and cook 3–4 minutes until slightly thickened.

Add the cheese. Reduce heat to low. Stir in Parmesan a handful at a time until melted and smooth. Season with remaining salt, pepper, and red pepper flakes if using. If the sauce is too thick, add a splash of pasta water.

Finish the dish. Return the chicken and any juices to the skillet. Add the cooked pasta and toss until coated. Stir in lemon juice for brightness. Adjust seasoning as needed.

Serve. Top with parsley and extra Parmesan. Serve hot with a simple green salad or steamed veggies.