Instructions:
- Prepare the Chicken: Season chicken cutlets lightly with salt, pepper, and a very light dusting of flour.
- Toast Pine Nuts: In a small, dry pan over medium heat, toast pine nuts until golden brown and fragrant (about 2-3 minutes). Set aside.
- Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Cook pasta according to package directions until al dente. Crucially, reserve at least 1 cup of the starchy pasta water before draining.
- Sear Chicken: In a large skillet, heat olive oil and 1 Tbsp butter over medium-high heat. Sear chicken in batches until golden brown on both sides and cooked through (internal temp 165°F / 74°C). Remove chicken and set aside, keeping warm.
- Build the Base: Reduce heat to medium. Add the remaining 4 Tbsp of cold butter to the skillet. Once melted, add the minced garlic and sauté gently for 1 minute until fragrant—do not let it brown!
- Deglaze (Optional): Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it reduce slightly (about 2 minutes).
- Create the Sauce: Lower the heat to low. Stir in the lemon zest and lemon juice. Ladle in about 1/2 cup of the reserved starchy pasta water. Whisk vigorously to emulsify the sauce.
- Combine: Add the drained pasta directly to the skillet. Toss constantly. Gradually add more pasta water as needed to create a smooth, glossy sauce that clings to the noodles.
- Finish: Remove the pan from the heat. Toss in the grated Parmesan cheese, chopped parsley, and the seared chicken. Toss everything together quickly until well combined and steaming hot.
- Serve: Divide amongst bowls, garnish generously with the toasted pine nuts and extra Parmesan.