Cook chicken according to package directions, set aside. In a large pan, melt butter over medium heat and sauté garlic. Stir in heavy cream and let it reduce for a few minutes. Then, add the grated parmesan and lemon zest; whisk until smooth. Boil pasta to al dente, then toss with Alfredo sauce. Serve with sliced asiago fillet and garnish with red pepper flakes and parsley!