Heat the oil in a large, heavy skillet over medium-high heat. Add the chicken to the pan, season with Herbs de Provence, salt and pepper. Cook the chicken undisturbed until golden brown. Add the garlic to the pan, and stir chicken. Using a slotted spoon, remove the chicken and set aside.
Add the chicken broth to the pan and cook over medium-high heat, scraping up any brown bits with a wooden spoon. Add the cream, lemon zest, cayenne, and lemon juice. Reduce the heat to medium-low and simmer for 10 minutes. Taste for salt and pepper.
While the sauce becomes creamy and combines, bring a large pot of water to a boil, season with salt. Add the pasta and cook until tender but still firm to the bite, as the pasta will continue to cook in the sauce.
Add the pasta and chicken back into the sauce and toss to coat. Serve hot, and enjoy!