Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken breasts with salt and black pepper to taste.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breast pieces to the skillet and cook until they are browned and cooked through (about 5 minutes). Remove the cooked chicken and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Add the lemon zest, lemon juice, and chicken broth to the skillet. Stir well, scraping the bottom of the skillet to release any browned bits.
Stir in the dried thyme. Simmer the sauce for about 5 minutes (until reduced) and add the cooked penne pasta and cooked chicken back into the skillet.
Sprinkle the grated Parmesan cheese over the pasta and stir until the cheese melts and is incorporated.
Remove the skillet from the heat. Taste and adjust the seasoning with salt and black pepper if needed.
Serve the lemon chicken penne pasta hot, garnished with chopped fresh parsley and optional julienned lemon rind.