Bring a saucepan of water to the boil and add the low carb pasta. Reduce to a simmer and cook for ten minutes or until done to your liking.

Meanwhile, season the chicken with salt and pepper. Add the olive oil to a large skillet and cook the chicken until cooked through. 

While the pasta and chicken is cooking, make the sauce by combining the mayonnaise, heavy cream, Worcestershire sauce, anchovy paste, garlic paste, Dijon mustard, and lemon juice together in a bowl. 

Remove any excess grease from the chicken (if necessary). Drain the cooked pasta and add it to the cooked chicken, together with the sauce and the parsley. Mix well.

Warm through if necessary, then serve, garnished with a generous amount of black pepper and shaved Parmesan.