Preheat oven to 450 degrees.

Pour the oil into a baking dish, and place the chicken breasts on top. Use your hands to rotate the breasts until they are each coated with oil. Sprinkle the spice mixture on both sides, and use hands to evenly coat.

Optional, but highly recommended: add a small pat of butter on each breast, and add sliced lemon to the pan surrounding the chicken breasts.

Bake chicken uncovered for about 20 to 25 minutes, depending on size and thickness of the chicken. (Chicken is done when internal temperature reaches 165 with a meat thermometer.)

Allow the chicken breasts to rest for 5 minutes prior to serving.

Spoon some of the pan drippings over each breast just prior to serving.

Bring a large pot of water to a boil and season with 1 tablespoon salt. Place a liquid measuring cup near the pot as a reminder to remove pasta water later on.

Place pasta into the pot and cook according to package directions until al dente. Scoop 1 cup of starchy pasta water from the pot and set aside. Strain pasta over a colander in the sink, no need to rinse. Set aside.

Place the now-empty pot back onto the stovetop, and add the butter over medium-low heat. Once butter is melted, add the minced garlic and cook for 1-2 minutes until fragrant (still light in color).

Add the pasta and 1 cup of pasta water back to the pot and toss to coat.

Add the parmesan cheese, salt and pepper. Mix until the cheese is melted and coating the pasta.

Taste and adjust salt or pepper as needed.

Add sliced cooked chicken on top to complete the final dish.