Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, reserving a cup of pasta water.

Sear the chicken

• Season the chicken pieces with salt and black pepper.
• Heat the olive oil and butter in a large skillet over medium-high heat.
• Sear the chicken until golden and cooked through, then set aside.

Build the garlic parmesan cream sauce

• Lower the heat and add the minced garlic to the same pan, cooking until fragrant.
• Pour in the heavy cream and simmer gently.
• Stir in the grated parmesan until melted and smooth.
• Loosen with a splash of pasta water if needed.

Combine and serve

• Return the chicken to the pan with the sauce.
• Add the drained pasta and toss until every piece is coated.
• Garnish with chopped parsley and extra parmesan, then serve hot.