Prepare the Chicken:

• Season the chicken breasts with salt, pepper, and a pinch of Italian seasoning.
• Heat olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown on both sides.
• Remove the chicken from the pan and set aside. Once cooled slightly, slice the chicken into thin strips or bite-sized pieces.

Cook the Pasta:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, until al dente (usually about 8-10 minutes).
• Drain the pasta, reserving about 1/2 cup of pasta water for later use. Set aside.

Make the Garlic Parmesan Sauce:

• In the same skillet used to cook the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant and golden.
• Pour in the heavy cream, stirring constantly, and bring to a simmer. Let it cook for 2-3 minutes until the sauce thickens slightly.
• Lower the heat, and stir in the parmesan cheese until the sauce becomes smooth and creamy. Season with salt and pepper to taste.

Combine the Pasta and Chicken:

• Add the cooked pasta to the skillet, tossing it in the sauce until fully coated. If the sauce is too thick, gradually add a bit of the reserved pasta water to reach your desired consistency.
• Stir in the sliced chicken and cook for another 2-3 minutes to warm everything through.

Serve:

• Divide the pasta onto plates. Garnish with freshly chopped parsley and extra parmesan if desired. Serve immediately and enjoy!