Bring water to boil in large stock pot. Cook pasta until al dente. Drain and set aside.
Heat oil in large pan or wok. Add chicken in small batches, stir frying quickly until tender. Remove from pan.
In a small bowl mix together chicken stock, cream, lemon rind and juice, sugar, soy sauce. Stir then add corn starch and stir more. Add crushed garlic to pan, stir, then add mixture. Bring to a boil, then reduce heat, stirring constantly. Continue stirring until thickens.
Next add chicken and pasta back into pan and stir. Add parsley and mix together. Remove from pan and serve while hot.