Cook the pasta according to package instructions until al dente.

In a large skillet, heat olive oil over medium heat and sauté the diced chicken until golden brown.

Add garlic and Italian seasoning to the skillet with the chicken and sauté for 1-2 minutes.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the skillet.

Stir in heavy cream and Parmesan cheese, and allow the sauce to thicken for about 5-7 minutes.

Combine the cooked pasta with the sauce mixture, stirring well to coat.

Season with salt and pepper to taste, adjusting based on preferences.

Serve hot, garnished with extra Parmesan or parsley if desired.