Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
Season the chicken breasts with salt and pepper, then heat olive oil in a skillet over medium-high heat.
Place the chicken in the hot skillet and cook for about 6-7 minutes per side, until golden brown and cooked through. Remove and let rest for a few minutes before slicing.
In the same skillet, melt the butter over medium heat, inhaling the rich aroma as it begins to foam.
Add the minced garlic to the butter and sauté for about 1 minute, until fragrant and slightly golden.
Pour in the heavy cream, stirring continuously, and bring it to a gentle simmer. You’ll see it thicken slightly and become smooth.
Stir in the grated Parmesan cheese until melted and the sauce turns creamy and luscious, tasting and adjusting seasoning with salt and pepper as desired.
Add the cooked pasta to the sauce, tossing gently to coat each strand thoroughly with the creamy sauce.
Slice the rested chicken into strips, then nestle it atop the sauced pasta for a beautiful presentation.
Garnish with extra grated Parmesan and freshly ground black pepper if desired, then serve immediately while bubbling and warm.
