Cook pasta according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, heat olive oil. Season chicken breasts with salt and pepper, then cook for about 6 minutes on each side until golden brown. Remove from skillet and let rest.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

Pour in heavy cream and chicken broth, stirring well. Bring to a simmer before adding Parmesan cheese; stir until melted.

Slice chicken into strips or cubes and return it to the skillet along with cooked pasta. Toss until evenly coated in the sauce.

Serve immediately, garnished with extra Parmesan cheese, parsley, or red pepper flakes if desired.