Melt the butter in an oven-safe saute pan, skillet, braiser or dutch oven over medium heat. Stir in the pasta and cook for a few minutes, stirring often, so the pasta toasts. Stir in the garlic and a pinch of salt and pepper.

Pour in 3 ½ cups of the stock, stirring to combine. Place the skillet in the oven, uncovered, and cook for 12 to 15 minutes, until the liquid is mostly absorbed and the pasta is tender.

Remove the pan from the oven and stir in the remaining stock, the parmesan and the lemon zest. Place it back in the oven for 5 minutes. Don’t worry if it seems too liquidy - the pasta soaks up all the stock quickly! Stir in the chopped parsley.

While the pasta is in the oven, heat the cast iron skillet over medium heat. Pat the chicken breast dry with a paper towel and season it all over with the salt, pepper, garlic powder and oregano.

Add the butter to the skillet. Once melted and sizzling, add in the chicken. Cook it on one side until deeply golden brown, about 5 minutes. Flip it and cook for an additional 5 minutes, not moving it so it gets that golden brown

Place the skillet in the oven for 5 to 10 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Let the chicken rest for 5 minutes, then slice and serve with the pasta!