Cook the pasta according to package instructions until al dente, then drain and set aside.

While the pasta cooks, season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken and cook for about 6-7 minutes per side, or until golden brown and fully cooked.

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

Pour in the heavy cream, stirring well, and bring to a gentle simmer.

Gradually whisk in the grated Parmesan cheese until the sauce is creamy and the cheese has melted.

Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce. If the sauce is too thick, add a splash of reserved pasta water.

Add the sliced chicken back to the skillet, mixing well until everything is heated through.

Taste and adjust seasoning with additional salt and pepper if necessary. Serve warm, garnished with fresh parsley if desired.