Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

While the pasta cooks, season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large pan over medium heat. Add the chicken and cook for about 5–6 minutes per side, until golden brown and cooked through. Remove from the pan and let it rest for a few minutes, then slice it thinly.

In the same pan, reduce the heat to low and add the butter. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Add the heavy cream and stir well. Let it simmer gently for 3–4 minutes, stirring often.

Gradually stir in the Parmesan cheese and keep stirring until the sauce becomes smooth and creamy. If it’s too thick, you can add a splash of pasta water or milk.

Add the cooked pasta to the sauce and toss until it’s fully coated. Then add the sliced chicken on top.

Plate the pasta and top with more Parmesan cheese and chopped parsley if you like. Serve warm and enjoy!