Start by cutting your chicken breast into bite-sized pieces. This allows for even cooking. Season the chicken with sea salt and freshly cracked black pepper to taste.

In a large skillet, melt the unsalted butter over medium heat. Add the chicken pieces. Sauté them for about 5-7 minutes or until they're golden brown and cooked through. Stir often to avoid burning.

Once the chicken is cooked, add the minced garlic and Italian herb seasoning. Stir continuously to prevent the garlic from burning. After about one minute, you’ll smell the delightful fragrance wafting through the air.

Pour in 1/2 cup of chicken stock. This step is key to adding moisture and flavor. Use a wooden spoon to scrape any delicious bits off the bottom of the skillet. Let it simmer for about 2-3 minutes.

Reduce the heat to low. Slowly stir in the softened cream cheese until it melts into the chicken and combines with the other ingredients, creating a rich, creamy sauce.

Now, add the entire bottle of Buffalo Wild Wings Parmesan Garlic Sauce. Mix thoroughly to ensure every piece of chicken is coated. Cook for an additional 2-3 minutes on low heat, allowing everything to meld together.

Add the cooked pasta to the skillet, tossing gently to coat it in the sauce. Let it sit for a minute or two, allowing the pasta to warm up.

Sprinkle the freshly shredded Parmesan cheese on top, along with the lemon zest. Stir again to combine. Finish with freshly chopped parsley and, if desired, the crushed red pepper flakes for a hint of spice.