Cook pasta according to package directions, adding salt and a little olive oil to the pasta water.

Pull or shred the cooked chicken into bite-sized pieces.

Grate the lemon peel until you have 2 tablespoons of zest.

Squeeze the juice from both lemons.

In a saucepan over medium heat, melt the butter.

Stir in the half-and-half, salt, and pepper to taste.

Reduce heat to low-medium and stir in the lemon juice (start with the juice of one lemon and add more to your taste) and 1 tablespoon of lemon zest.

Drain the cooked pasta.

Add the chicken to the saucepan and toss to coat with the sauce.

Serve over the pasta.

Sprinkle with the remaining lemon zest and chopped parsley, if desired.