Cook the pasta in salted boiling water until al dente, according to package instructions.

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

Add minced garlic to the skillet and cook for about 1 minute until fragrant.

Pour in the heavy cream and bring to a simmer, stirring frequently.

Stir in the Parmesan cheese until melted and the sauce is smooth.

Add the cooked pasta directly to the skillet and toss to combine, adjusting seasoning with salt and pepper.

Garnish with fresh parsley before serving.