Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the linguine and cook according to package directions, usually around 8-10 minutes for al dente. Reserve about half a cup of pasta water before draining.

Pound the chicken breasts to an even thickness for even cooking. Heat olive oil in a skillet over medium heat, season chicken with salt and pepper, and cook for about 6-7 minutes on each side until golden brown. Let it rest after cooking.

In the same skillet, add minced garlic and sauté until fragrant for about 30 seconds. Add lemon juice and zest, followed by chopped basil and red pepper flakes. Stir and gradually add reserved pasta water until sauce emulsifies and thickens.

Toss the drained linguine in the skillet with the sauce. Slice the chicken and add it to the pasta, mixing gently to combine. Adjust seasoning as necessary.

Plate the pasta and chicken, topping with freshly grated Parmesan cheese. Garnish with extra basil and serve warm.