Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Make sure you reserve about 1 cup of the pasta water before draining the pasta.

In a large skillet, heat the olive oil over medium-high heat. Season the diced chicken with salt and pepper, add it to the skillet, and cook until golden brown and cooked through, about 6-7 minutes. Remove the chicken and set it aside.

In the same skillet, lower the heat to medium. Toss in the minced garlic and sauté for about a minute or until fragrant.

Pour in the white wine, scraping up any bits stuck to the bottom of the skillet. Let it simmer for 3-4 minutes to reduce slightly.

Stir in the heavy cream and let it heat for another minute, then slowly add the grated Parmesan cheese, stirring until it gets creamy and smooth.

Add the cooked chicken back into the skillet along with the drained pasta. Toss everything well, adding reserved pasta water a little at a time to reach your desired consistency. Toss in any optional veggies if you’re feeling adventurous.

Taste and season with more salt and pepper, if needed. Serve it up in bowls, garnished with fresh parsley and more Parmesan.