Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain in a colander and set aside.
While the pasta cooks, season the chicken breasts with salt and pepper, then heat olive oil in a sauté pan over medium-high heat. Sear the chicken for about 4-5 minutes per side until golden brown and cooked through. Remove from the pan and let rest for a few minutes before slicing.
Add butter and minced garlic to the same pan over medium heat. Sauté the garlic until fragrant and slightly golden, about 1 minute, with a gentle sizzle.
Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it thicken slightly, about 2-3 minutes, while the aromas of garlic and butter meld together.
Stir in grated Parmesan cheese until melted and the sauce becomes smooth and creamy. Season with additional salt and pepper if needed.
Add the cooked pasta into the sauce, tossing gently to coat every strand evenly with the creamy mixture. Let it simmer for a minute to absorb the flavors.
Slice the rested chicken breasts into strips, then arrange them on top of the pasta. The golden-brown chicken adds a hearty texture and visual contrast to the dish.
Finish the dish with a sprinkle of extra Parmesan and freshly ground black pepper if desired. Serve immediately for the best texture and flavor.
