1. Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the chicken on both sides until golden brown and cooked through. Set aside to rest.

2. In the same skillet, lower the heat and add minced garlic. Sauté for about 30 seconds before pouring in the coconut milk, heavy cream, lemon zest, and lemon juice. Let it simmer for 5 minutes until it thickens slightly.

3. While the sauce simmers, cook your pasta in salted boiling water until al dente. Reserve some pasta water before draining.

4. In a small bowl, mash feta with chili flakes or paste and a tablespoon of cream until smooth and spreadable. Adjust spice level to your liking.

5. Add drained pasta to the sauce along with a splash of pasta water if needed. Toss until coated. Slice the rested chicken and lay it over the pasta.

6. Toss fresh green beans with olive oil, salt, pepper, and grated parmesan. Roast on a baking sheet at 425°F for 15-20 minutes until crisp and golden.

7. Plate the creamy pasta and top with sliced chicken. Add a spoonful of chili feta cream and arrange crispy green beans alongside. Garnish with fresh parsley before serving.