Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and reserve some pasta water.

Brown the chicken in a skillet with olive oil over medium heat, seasoning with spices. Cook for 6-7 minutes on each side until cooked through. Remove and let rest.

Sauté minced garlic in the same skillet for 1-2 minutes until fragrant.

Pour in the heavy cream, stirring to combine. Simmer for 3-5 minutes to thicken.

Combine the sliced chicken and cooked pasta in the skillet, tossing to coat in the sauce. Adjust consistency with reserved pasta water if needed.

Garnish with fresh parsley and serve hot.