1. Start by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually about 8–10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water for later.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season your sliced chicken breasts with salt, pepper, and Italian seasoning. Add the chicken to the pan and cook for about 4–5 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
3. Lower the heat to medium and add the butter to the same skillet. Once melted, toss in the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic—it should smell sweet and aromatic.
4. Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer gently for 3–4 minutes to thicken slightly. This step is crucial for building a luscious, velvety sauce.
5. Gradually stir in the grated Parmesan cheese, whisking continuously until the cheese melts and the sauce becomes smooth. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up—this is a trick I learned early on when trying to rescue a sauce that was stubbornly thick.
6. Return the cooked chicken to the skillet and stir to coat with sauce. Then add the drained pasta and toss everything together until well combined, making sure the noodles are evenly coated with that creamy goodness.
7. Give it a final taste and adjust seasoning with extra salt and pepper if needed. Garnish with freshly chopped parsley for a pop of color and a touch of freshness.

Pro tip: When I first started cooking, I’d often skip resting the chicken after cooking, which made my dishes tougher. Letting the chicken sit for a couple of minutes before slicing keeps it juicy, which really makes a difference in this dish.