Cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain and set aside.

Cut the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1-2 minutes.

Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce is smooth and thickened.

Return the cooked chicken to the skillet and toss to coat in the sauce. Add the cooked pasta and toss again until everything is well combined. Season with additional salt and pepper to taste.

Serve immediately, garnished with finely chopped fresh parsley.