Start by boiling water in a large pot. Add a pinch of salt and cook the pasta until al dente according to package instructions, then drain and set aside.

While the pasta is cooking, cut the chicken breast into bite-sized pieces.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and black pepper. Cook until the chicken is golden brown and cooked through, about 7-8 minutes.

Minced the garlic, then add it to the skillet with the chicken. Sauté for another minute until fragrant.

Reduce the heat to medium and pour in the heavy cream, stirring to combine. Allow the mixture to simmer for about 5 minutes, until it thickens slightly.

Stir in the Parmesan cheese until it’s melted and the sauce is smooth.

Add the cooked pasta to the skillet and gently combine until the pasta is well-coated in the creamy sauce. Adjust seasoning with more salt and pepper if needed.

Garnish with freshly chopped parsley before serving.