Slice the chicken breasts in half, lengthwise, resulting in two thin fillets.
Drizzle with olive oil then season with paprika, garlic powder, salt and pepper.
Heat a large pan over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
In the same pan, melt the butter then add the crushed garlic, lemon zest and thyme.
Cook for 30 seconds then pour in the cream and lemon juice. Season with salt and pepper and bring to a simmer.
Allow to cook for 5 minutes until the sauce coats that back of a spoon easily. Add the chicken back to the pan to warm through.
Serve the pasta topped with the chicken and sauce.