Step 1: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve one cup of pasta water before draining.

Step 2: Slice chicken breasts into bite-sized pieces. Season with salt, pepper, and Italian seasoning.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.

Step 4: Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for about 60 seconds until fragrant.

Step 5: Pour in chicken broth, scraping up any browned bits from the pan.

Step 6: Add heavy cream and bring to a gentle simmer. Let bubble softly for 3-4 minutes, stirring occasionally.

Step 7: Gradually whisk in Parmesan cheese until melted and smooth.

Step 8: Return cooked chicken to the skillet along with drained pasta. Toss until evenly coated, adding reserved pasta water as needed.

Step 9: Taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley before serving.