Cook the Spaghetti: Begin by boiling a large pot of salted water. Once it’s boiling, add the spaghetti and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water, and set aside.

Prepare the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Once the oil is hot, add the chicken and cook for 6-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside to rest for a few minutes before slicing it into thin strips.

Make the Creamy Sauce: In the same skillet, add garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and let it simmer for 2-3 minutes, scraping up any bits of chicken stuck to the skillet. Stir in the heavy cream and bring it to a gentle simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.

Combine Everything: Add the cooked spaghetti to the skillet and toss it in the creamy sauce. Stir in the Parmesan cheese and continue tossing until the pasta is well-coated and the sauce is smooth. If the sauce feels too thick, add some reserved pasta water to loosen it up.

Add the Chicken: Finally, add the sliced chicken back into the skillet, tossing to combine everything evenly.