Cook the Pasta: Start by filling a large pot with water and bring it to a boil. Add a generous pinch of salt. Once boiling, add 8 ounces of your chosen pasta, and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta in a colander., Prepare the Chicken: While the pasta is cooking, take 1 pound of boneless, skinless chicken breasts or thighs and cut them into bite-sized pieces. Season with salt and pepper to taste., Mince the Garlic and Zest the Lemons: Mince 3 cloves of garlic and zest 2 fresh lemons, making sure to avoid the bitter white pith. Juice the lemons and set it all aside., Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned chicken to the pan and cook until golden brown, around 5-7 minutes. Ensure the chicken is cooked through, reaching an internal temperature of 165°F (75°C)., Add Garlic and Lemon: Once the chicken is browned and cooked, add in the minced garlic, cooking for about 30 seconds until fragrant. Stir in the lemon zest and juice, ensuring everything is well combined., Incorporate Chicken Broth: Pour 1 cup of chicken broth into the skillet, allowing it to simmer for a few minutes. This will create a flavorful sauce that coats the pasta beautifully., Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing everything together. If the mixture seems dry, gradually add the reserved pasta water until you reach your desired consistency.