Cut chicken breast into 1 inch strips.

In ziploc bag (gallon size), mix flour, 6 T parmesan cheese, lemon pepper and salt. Taste to make sure seasonings are to your liking.

Add chicken strips and thoroughly coat with mixture. I usually do this step in batches.

Brown chicken strips in 2T butter. Lower heat and cook until done, then set aside. Don't crowd the pan so cook in batches adding more butter as needed.

Cook fettuccine according to package while chicken is cooking.

In a small saucepan over medium heat, add heavy whipping cream, 2 T butter, and 6T parmesan cheese. Cook slowly, stirring often until butter and cheese are melted and sauce is slightly reduced.

Drain pasta and toss with sauce.

Squirt fresh lemon over chicken. Serve chicken over the pasta. Garnish with parsley.