Cook the pasta according to package instructions until al dente. Drain and set aside, saving a bit of the pasta water for later use.

In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-7 minutes, or until golden brown and cooked through.

Stir in the minced garlic and sauté for another 1-2 minutes until fragrant but not burning to maintain its flavor.

Pour in the chicken broth, bringing it to a gentle simmer to add depth to the sauce.

Reduce the heat and stir in the heavy cream along with the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly.

Add salt and pepper to taste, adjusting seasoning according to your preference.

Toss the cooked pasta into the skillet and stir everything to combine, ensuring the pasta is well-coated with the creamy sauce.

Garnish with chopped parsley for a fresh pop of color and flavor before serving.