3 garlic cloves, thinly sliced
1 lemon, zest plus a little juice
½ small bunch flatleaf parsley, roughly chopped (optional)
400ml/14fl oz chicken stock
350g/12oz tagliatelle
1 tbsp olive oil
25g/1oz unsalted butter
200ml/7fl oz double cream
75²µ/2¾´Ç³ú Parmesan, finely grated, plus extra to serve
2 large skinless chicken breasts