Bring a large pot of water to a boil and season with salt.
Add the pasta and cook until tender but still firm to the bite, 8 to 10 minutes. Drain pasta and set aside when finished.
Meanwhile, heat the oil in a large, heavy skillet over medium-high heat.
Season the cubed chicken with herbes de Provence, 1/4 tsp salt and 1/4 tsp fresh ground black pepper.
Cook the chicken until golden brown, about 5 minutes.
Using a slotted spoon, remove the chicken and set aside.
Pour off excess oil from pan.
Add the chicken broth the pan and cook over medium-high heat, scraping up any bits with a wooden spoon.
Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.
Add the pasta, chicken, 1/2 tsp salt, 1/4 tsp fresh ground black pepper, parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve hot.