Cooking Instructions:

Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving about 1 cup of pasta water.

In a large skillet, heat olive oil over medium heat. Add the diced chicken breast and season with salt and pepper. Cook for about 6-8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese and Italian seasoning, mixing until the cheese has melted and the sauce is smooth. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Return the cooked chicken to the skillet and add the drained pasta. Toss everything together to coat the pasta and chicken in the creamy sauce. Adjust seasoning with additional salt and pepper if needed.

Serve the creamy garlic parmesan chicken pasta hot, garnished with fresh parsley.

For extra tips, remember that the key to a creamy sauce is to keep the heat low once you add the cream and cheese, preventing them from curdling.

Additionally, don't rush the cooking of the chicken; allow it to brown properly for enhanced flavor.

If you want to add some freshness, consider tossing in some spinach or basil right at the end before serving. Enjoy your delicious meal!