Steps

1. Remove the sinew from the chicken breast.
   🕒 01:47
2. Make further incisions in the chicken breast with a knife.
   🕒 01:55
3. Cut the lemon for easy juicing and remove any seeds.
   🕒 02:01
4. Bring water to a boil in a pot and add slightly more than 1% salt to the water.
   🕒 02:10
5. Add the pasta to the boiling water and start boiling for 7 minutes.
   🕒 02:22
6. Pour heavy cream into a frying pan and warm it up.
   🕒 02:26
7. Add the prepped chicken breast to the warmed heavy cream, lightly cook it, and season with a pinch of salt.
   🕒 02:29
8. Remove the lightly cooked chicken breast from the frying pan. (Key tip! It's okay if it's still slightly raw inside. Reheating it later will make it tender.)
   🕒 03:02
9. Drain the fresh mozzarella (1 ball), cut it in half, and then cut each half into 6 pieces.
   🕒 03:09
10. While the pasta is boiling, squeeze the lemon into a bowl for the sauce.
    🕒 04:52
11. Grate the zest of the lemon for the sauce.
    🕒 04:55
12. Prepare the Parmesan cheese.
    🕒 05:01
13. If the sauce in the frying pan has thickened, add a little pasta cooking water to adjust the consistency.
    🕒 05:18
14. Return the chicken breast that was removed earlier to the sauce and warm it through.
    🕒 05:25
15. Add the drained, cooked pasta to the sauce in the frying pan and mix everything together.
    🕒 05:29
16. Squeeze in more lemon juice to reach your desired level of tartness.
    🕒 05:32
17. Toss everything together and season with salt to taste.
    🕒 05:40
18. Add the cut fresh mozzarella and gently warm it through with residual heat. (Key tip! Do not overheat the mozzarella, as it will melt too much and become clumpy. Turn off the heat once it's lightly warmed.)
    🕒 06:02
19. After turning off the heat, generously add Parmesan cheese to your liking.
    🕒 06:20
20. Plate the pasta and, if desired, grate more lemon zest over the top.
    🕒 06:43