1. Begin by seasoning the chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Coat each breast in flour, then dip into the grated Romano cheese until well covered.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add butter and minced garlic. Sauté until the garlic is fragrant and golden, about 1 minute.
4. Add the lemon juice, zest, and chicken broth to the garlic. Stir to combine, scraping up any brown bits from the pan for that extra flavor. Let the sauce simmer for 5 minutes to thicken slightly.
5. Meanwhile, cook the pasta according to package instructions. Drain and reserve 1/2 cup of the pasta cooking water.
6. Return the chicken to the skillet, spooning some sauce over the top. Add the cooked pasta, tossing gently to coat in the lemon garlic sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
7. Season with remaining salt and pepper. Sprinkle with fresh parsley before serving.

This recipe is straightforward and comes together in about 30 minutes, making it ideal for those nights when you want something delicious without the fuss. Remember, cooking is as much about the process as it is about the outcome, so enjoy every step!