Begin by boiling a large pot of salted water. Once boiling, add the tiny-cut pasta of your choice. Cook according to package instructions until al dente. Drain and set aside.
In a large skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Season the chicken breasts with kosher salt, pepper, garlic powder, and dried oregano. Once the butter is hot, add the chicken breasts to the skillet. Sear for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let it rest before slicing it into strips.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken or vegetable stock, scraping any brown bits from the bottom of the skillet for extra flavor. Bring to a simmer.
Add the cooked pasta to the skillet along with the finely grated parmesan cheese and lemon zest. Stir well to combine, ensuring the pasta is coated with the sauce. Season with additional salt and pepper to taste.
Transfer the pasta mixture to a baking dish. Arrange the sliced seared chicken on top. Sprinkle with extra parmesan cheese, if desired. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through and slightly golden on top.
Remove from the oven and sprinkle chopped fresh parsley or herbs over the top for a touch of color and freshness. Serve warm, and enjoy your delicious Baked Lemon Pasta with Seared Chicken!
