Heat a large skillet over medium-high heat and add a drizzle of olive oil. Season chicken breasts with salt and pepper, then place them in the skillet. Sauté for 6-7 minutes on each side until golden and cooked through.

In the same skillet, reduce heat to medium and add minced garlic; sauté for about 1 minute until fragrant. Add Cowboy Butter Spice Mix and stir for another minute. Pour in the heavy cream and let simmer for 5-6 minutes until slightly thickened.

Boil a large pot of salted water and cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and return to the pot. Slice the rested chicken and add it with the sauce to the pasta. Toss to coat.

Remove from heat, serve in bowls, garnishing with parsley and lemon zest.