Cook the pasta according to the package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water before draining and set aside.

While the pasta is cooking, season the chicken breasts with garlic powder, paprika, salt, and pepper on both sides.

Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 5-6 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

Stir in the heavy cream, chicken broth, lemon juice, and lemon zest. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally.

Add the Parmesan cheese to the sauce and stir until melted and well combined. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Toss the cooked pasta into the skillet with the creamy lemon sauce, ensuring the pasta is evenly coated.

Add the sliced chicken to the skillet and gently mix it into the pasta and sauce.

Serve immediately, garnished with chopped fresh parsley if desired.