Add breadcrumbs and stir to thoroughly coat the crumbs with the oil
Cook over medium heat, stirring frequently, until the crumbs are golden brown, 5 to 7 minutes
It will look like nothing is happening for a long time and then all of the sudden they will turn brown
It happens quickly, so keep an eye on them
Transfer to a bowl and add 1 teaspoon lemon zest, 1 tablespoon parsley, and the grated cheese
Stir to combine and season to taste with salt and pepper
Set aside
Bring a pot of water to a rolling boil, salt it generously and add the pasta
While the pasta cooks, wipe out the skillet and bring the cream and cream cheese to a simmer over medium-low heat – making sure to whisk into a smooth mixture
Simmer foR about 5 minutes or until it thickens slightly
When pasta is just shy of al dente, reserve 1 cup of pasta cooking water, then drain
Add the pasta to sauce, along with chicken, lemon juice and the remaining zest and parsley
Toss to combine, adding some of the reserved pasta water a little at a time to thin out the sauce, it will continue to thicken as it sits
Season to taste with salt and pepper and serve, garnishing with a generous amount of the breadcrumb mixture and reserved parsley