Bring a large pot of salted water to boil for the pasta. Cut chicken breasts into uniform 1-inch pieces and season with salt and pepper.

Zest 2 lemons and juice 3 lemons to get about 1/3 cup fresh lemon juice. Mince the garlic and chop the fresh herbs.

Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.

Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken pieces and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F).

Remove chicken from skillet and set aside on a plate. Do not clean the skillet as the fond will add flavor to the sauce.

In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add white wine (if using) and let it reduce by half, about 2 minutes.

Add lemon juice and lemon zest to the skillet. Bring to a gentle simmer and cook for 1-2 minutes.

Remove from heat and whisk in butter one tablespoon at a time until melted and incorporated. Add heavy cream if using for a richer sauce.

Add the cooked pasta to the skillet with the lemon sauce. Toss gently to coat, adding pasta water gradually until you achieve a silky, cohesive sauce.

Return the cooked chicken to the skillet and toss gently to combine and reheat.

Remove from heat and add fresh herbs and half of the Parmesan cheese. Toss to combine and adjust seasoning with salt and pepper.

Serve immediately in warm bowls, garnished with remaining Parmesan cheese, lemon wedges, and red pepper flakes if desired.