Sear the chicken

• Heat the olive oil in a Dutch oven over medium-high heat.
• Season the chicken with salt and pepper and sear until golden on all sides.

Add garlic and pasta

• Add the butter and minced garlic, cooking until fragrant.
• Stir in the pasta so it is coated in the garlic butter.

Simmer in broth

• Pour in the chicken broth and bring to a boil.
• Cover and simmer, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.

Make it creamy

• Lower the heat and pour in the cream.
• Stir in the grated Parmesan until melted and the sauce is smooth.

Serve

• Season to taste and serve hot with extra Parmesan.