In a saucepan over medium heat, combine the olive oil and minced garlic. Sauté until fragrant, about 1 minute.

Add the chicken broth and bring to a simmer.

Stir in the heavy cream, lemon juice, lemon zest, salt, and black pepper. Cook for 5-7 minutes until the sauce thickens slightly.

Remove from heat and stir in the grated Parmesan cheese until melted and smooth.

Serve over cooked pasta and garnish with chopped parsley.