Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook until tender but slightly firm in the middle, about 10 minutes. Drain and reserve 1 cup of pasta water. Set aside.

Heat a large skillet over medium heat and add a splash of olive oil. Season 2 sliced chicken breasts with salt and pepper. Cook the chicken for about 4-5 minutes per side, or until golden and fully cooked. Remove the chicken from the skillet and keep it covered.

In the same skillet, melt 1/2 cup butter over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Slowly pour in 1 cup heavy cream, stirring frequently.

Simmer the sauce for 3-4 minutes, then gradually add 1 cup freshly grated Parmesan cheese. Stir constantly until the cheese has melted and the sauce is smooth.

Return the cooked chicken to the skillet along with the drained pasta. Toss everything together until coated evenly in the sauce. If the sauce is too thick, add a bit of reserved pasta water until desired consistency is reached.

Taste and adjust the seasoning with more salt or cheese if needed. Serve in bowls and sprinkle with chopped fresh parsley if desired.