Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken for 5–7 minutes per side until golden brown and cooked through. Remove and let rest.

In the same skillet, reduce heat to medium-low and add butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant.

Whisk in heavy cream slowly, cooking for 3–4 minutes until it thickens slightly. Gradually add Parmesan cheese, whisking until smooth.

In a pot, boil salted water and cook pasta until al dente (8–10 minutes). Drain, reserving a cup of pasta water.

Combine cooked pasta and sliced chicken with sauce. Toss gently to coat, adding reserved pasta water until desired consistency is reached.

Serve in bowls or on plates, garnished with additional Parmesan and chopped parsley.