Cook the pasta according to package instructions, salting the boiling water. Once al dente, drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the sliced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes.

Lower the heat and add the minced garlic, sauté for an additional minute until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer. Add the Parmesan cheese, stirring until melted.

Introduce the cooked pasta to the skillet and toss everything together until the pasta is coated in the sauce.

Plate the dish and garnish with fresh parsley before serving.