Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually for 8-10 minutes, until al dente. Reserve 1 cup of pasta water before draining, and set the pasta aside.

Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 5-7 minutes per side until golden brown and cooked through (165°F internal temperature). Remove the chicken, let it rest, and slice it into thin strips.

In the same skillet, reduce the heat to medium-low and add the butter. Let it melt before adding the minced garlic. Sauté the garlic for 1-2 minutes until it becomes fragrant and slightly golden. Be careful not to burn the garlic. Add the chicken broth and heavy cream to the skillet, stirring until well combined. Allow the sauce to simmer for about 3-5 minutes, allowing it to thicken and reduce slightly. Add the grated Parmesan cheese and stir until it’s fully melted and the sauce is creamy.

Add the cooked pasta and sliced chicken to the skillet. Toss everything together until coated in the sauce. If needed, add some reserved pasta water to adjust the sauce consistency. Season with salt and pepper to taste.

Plate the pasta, garnish with fresh parsley, and add red pepper flakes if desired. Serve immediately and enjoy!