Cook pasta in salted water; save ½ cup water, drain the rest.
Rub chicken with olive oil, season with spices.
Sear chicken in a hot skillet, 3-4 min per side; set aside.
In same skillet, sauté shallot and garlic.
Deglaze with sherry, reduce by half.
Stir in cream, lemon juice, parmesan, butter, salt, pepper; simmer 2-3 min.
Toss pasta with sauce, adding pasta water if needed.
Slice chicken, add to pasta, top with parsley. Serve to the squad.
