Fill a large pot with water, adding a generous pinch of salt. Bring to a boil, then cook the pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

In a large skillet, heat a splash of olive oil over medium heat. Add the chicken breast, seasoning with salt and pepper. Cook for about 6-7 minutes on each side or until golden brown and cooked through, reaching an internal temperature of 165°F. Let it rest before slicing.

In the same skillet, reduce heat to medium-low and add more olive oil if needed. Sauté the freshly minced garlic for about 1-2 minutes until fragrant, taking care not to let it burn.

Pour in the heavy cream, stirring to combine. Bring to a gentle simmer, then gradually add in the grated Parmesan cheese. Stir until melted and the sauce is smooth and creamy.

Add the cooked pasta and sliced chicken into the skillet with the sauce, mixing thoroughly until everything is well coated. Let it cook on low for another minute to absorb flavors.

Plate your creamy garlic parmesan chicken pasta and garnish with extra Parmesan or freshly chopped herbs if desired. Enjoy your comforting meal!