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Season chicken with salt and pepper. Heat large skillet over medium-high heat. Add chicken and cook until no longer pink, about 7-10 min.
In a blender or food processor, combine the drained white beans, garlic, vegetable broth, olive oil, lemon juice, salt, pepper, and herbs, then blend until smooth and creamy.
Taste and adjust seasoning, adding more lemon for brightness or more broth to thin as needed, then briefly blend again.
Add the blended sauce and warm it gently, to pan with chicken, turn down to medium-low, stirring often, for about 3 to 5 minutes. Add optional Parmesan cheese.
Add the cooked, drained pasta to the pot with the sauce, tossing vigorously to coat and adding extra broth if the sauce needs loosening.
Serve immediately topped with fresh herbs drizzled with olive oil or a squeeze of lemon if desired.