1. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

2. Season chicken breasts with salt, pepper, and Italian seasoning.

3. Sear chicken in skillet until golden brown and fully cooked (about 4–5 minutes per side). Remove from skillet and set aside.

4. In the same skillet, add the remaining butter and minced garlic. Sauté until fragrant (about 30 seconds).

5. Pour in chicken broth and heavy cream, stirring to deglaze the pan and release any flavorful bits.

6. Bring to a simmer, then reduce heat and let sauce thicken slightly.

7. Stir in cooked pasta and grated parmesan. Mix until cheese is melted and sauce coats pasta.

8. Slice or chop the cooked chicken and return to the skillet. Toss to combine.

9. Garnish with fresh parsley and serve hot.