For the Chicken:

1. 1. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook for 6-7 minutes on each side until golden brown and reaches an internal temperature of 165°F (75°C). Remove from skillet and let rest.

For the Sauce:

1. 2. In the same skillet, add minced garlic and sauté for about one minute until fragrant.
2. 3. Add heavy cream and chicken broth to the garlic-infused skillet. Stir in Italian seasoning and simmer for about five minutes until slightly thickened.

For the Pasta:

1. 4. While the garlic is sautéing, boil salted water in a separate pot. Cook pasta according to package instructions until al dente. Drain, reserving one cup of pasta water.
2. Combine Everything:
3. 5. Slice rested chicken into bite-sized pieces and return to the skillet along with cooked pasta. Toss everything together until well coated with sauce. If needed, use reserved pasta water to reach desired consistency.
4. Serve It Up:
5. 6. Plate the dish and sprinkle freshly grated Parmesan cheese on top. Enjoy immediately!