Boil a salted pot of water for the pasta and cook it al dente according to package directions. You will need to use a bit of the hot pasta water in step 6 of the recipe, so don't drain it before then.
Cut the chicken breasts in half lengthwise (so you have 4 thinner pieces). Season them with the garlic powder, lemon pepper, and a bit of salt & pepper (go easy on it especially if the lemon pepper contains a lot of salt).
Add the oil to a skillet over medium-high heat. Cook the chicken for 5-6 minutes/side or until it's cooked through (165F), then transfer it to a plate.
Take the skillet off the heat for a minute or two so the pan cools down a bit, then return it to the burner over medium heat.
Add the butter to the skillet and let it melt, then stir in the garlic and let it cook for about 30 seconds.
Add in the lemon juice + zest, Italian seasoning, parsley, and 2 tablespoons of the hot pasta water.
Drain the pasta and add it to the skillet. Take the skillet off the heat.
Slice the chicken, then add it back to the skillet and toss everything together. Sprinkle with the parmesan cheese, season with salt & pepper as needed, and serve immediately.