Season chicken liberally on both sides with seasoning. Heat oil in a large skillet over medium heat. Add chicken and cook undisturbed for 3-4 minutes.
Flip just once, add 1/3 cup chicken stock, reduce heat to simmer, cover pan, and cook for 5 more minutes. Remove chicken and set aside on a plate tented with foil.
Melt butter over medium heat in the same skillet. Add minced garlic and cook for 1 minute until fragrant. Season with salt and pepper.
Add 3/4 cup white wine and cook for 2 minutes to reduce slightly. Add 3/4 cup chicken stock and lemon juice. Gradually pour in half and half and bring to a gentle boil.
Add pasta, breaking in half if necessary. Simmer for 4-5 minutes, stirring frequently, then reduce heat to low and continue to simmer until pasta is al dente.
Gradually add Parmesan, reserving some for serving. The sauce will thicken as it sits.
Sprinkle with parsley, lemon zest, and red pepper flakes. Toss well and serve with sliced chicken and additional Parmesan on top.