Brown the chicken

• Heat the olive oil in a large sauté pan over medium-high heat.
• Add the chicken pieces and brown them on all sides until golden.
• Season with salt and black pepper, then set the chicken aside.

Build the sauce base

• Lower the heat, melt the butter in the same pan.
• Add the garlic and cook until fragrant, without browning.

Cook the pasta in the pan

• Add the pasta and pour in the chicken stock.
• Bring to a simmer and cook, stirring regularly, until the pasta is al dente and most of the liquid is absorbed.

Make it creamy

• Pour in the heavy cream and return the chicken to the pan.
• Stir in the grated parmesan until the sauce is smooth and creamy.
• Simmer gently until the sauce thickens and the chicken is cooked through.

Finish and serve

• Taste and adjust the seasoning.
• Sprinkle with chopped parsley and serve hot.