Cook the pasta as per package instructions, ensuring the water is generously salted for added flavor. Drain the pasta thoroughly after cooking and set it aside. While the pasta is boiling, season your chicken with salt, pepper, and, if desired, a pinch of Italian seasoning.

In a large skillet, warm olive oil or butter over medium heat. Add the chicken and cook until golden brown on both sides, ensuring the center is fully cooked. Cook for approximately 4-5 minutes per side, adjusting based on the chicken’s thickness. Remove the chicken from the skillet once it is cooked through and let it rest.

If needed, add a touch more olive oil or butter to the skillet. Sauté the minced garlic until fragrant, approximately 1 minute. Be careful not to burn it. Gradually pour in the heavy cream, stirring continuously as the mixture simmers. Gradually add the grated Parmesan cheese, whisking until the sauce becomes smooth and creamy. To adjust the sauce consistency, add a splash of reserved pasta water if it’s too thick.

Slice the cooked chicken into strips. Add the pasta and chicken to the skillet and toss them together until well coated in the sauce. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese for the perfect finishing touch. Serve immediately and enjoy!