Bring a large pot of salted water to a boil and cook spaghetti until al dente, about 8-9 minutes. Before draining, reserve 1/2 cup pasta water. Drain pasta, toss with 1 tablespoon olive oil, and set aside.

While pasta cooks, slice each chicken breast in half lengthwise to create thinner cutlets about 1/2-inch thick. Let chicken rest at room temperature for 15-20 minutes if time allows. In a shallow bowl, combine flour, 1 teaspoon Italian seasoning, lemon pepper seasoning, salt, and pepper. Dredge each chicken piece in flour mixture, shaking off excess.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove to a plate and set aside.

Reduce heat to medium and add remaining tablespoon olive oil to the same pan. Add finely minced garlic, remaining teaspoon Italian seasoning, salt, and pepper. Stir constantly for 30 seconds until fragrant but not browned.

Add lemon zest, lemon juice, and heavy cream to the pan. Stir well and season with salt and pepper. Let sauce warm through and thicken for 2-3 minutes until it coats the back of a spoon and holds a line when you draw your finger through it.

Stir in Parmesan cheese until melted and smooth.

Add cooked spaghetti to the sauce and toss to coat, adding reserved pasta water 2 tablespoons at a time until sauce clings smoothly to pasta without pooling at the bottom of the pan.

Slice cooked chicken into strips and return to pan, stirring until heated through. Adjust seasoning if needed.

Serve immediately, garnished with fresh chopped parsley and lemon wedges on the side.