Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve a cup of pasta water before draining.

While the pasta cooks, season the chicken breasts with a pinch of salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, or until fully cooked and lightly golden. Transfer to a cutting board to rest, then slice into thin strips.

In the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant—do not let it burn.

Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan cheese until the sauce thickens and becomes glossy, about 2–4 minutes. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Return the sliced chicken to the pan, coating it with the sauce. Add the drained pasta to the skillet and toss to combine everything evenly. Taste and adjust seasoning with additional salt and pepper if needed.

Garnish with chopped parsley if you like and serve hot. Enjoy the creamy, comforting flavors with a side of steamed vegetables or a simple green salad for balance.