Cook the pasta to al dente according to the package directions. Drain and set aside.
Season the chicken pieces generously with salt and pepper.
In a large skillet, on medium heat, heat the oil and add the chicken.
Cook until fully cooked through, about 8 minutes. Transfer the browned chicken to a bowl or plate and set aside.
Add the fresh minced garlic to the skillet and cook until fragrant. Pour the wine into the skillet and use a wooden spoon to scrape the browned bits up from the bottom. Let the wine reduce by half.
Add the chicken broth and simmer, stirring occasionally, for about 5 minutes.
Add in the cream, lemon juice, parmesan cheese, and the thyme, as well as some salt and pepper.
Allow simmering for an additional 7 minutes, until the sauce has thickened a bit.
Taste the sauce and add additional salt and pepper if required. Add the cooked pasta and chicken to the skillet and garnish with fresh parsley, if desired. Enjoy!