Season chicken breasts with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side until golden brown and cooked through, then remove and slice.

While chicken cooks, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, then drain and set aside, reserving half a cup of pasta water.

In the same skillet, melt butter over medium heat and sauté minced garlic for about one minute until fragrant. Stir in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 3-5 minutes until it slightly thickens.

Gradually whisk in grated Parmesan cheese until fully melted and the sauce is smooth. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.

Add the cooked pasta and sliced chicken to the skillet with the sauce, tossing to coat everything evenly. Garnish with fresh parsley before serving.