Bring a large pot of salted water to a rolling boil. Add fettuccine or linguine and cook until just al dente (1–2 minutes less than package time). Reserve 1 cup pasta water, then drain.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season cubed chicken with salt and pepper. Sear in batches for about 3–4 minutes per side until golden and cooked through. Remove and set aside.

In the same skillet, lower heat to medium. Add minced garlic and sauté until fragrant (30–45 seconds). Add halved cherry tomatoes and cook until they soften and begin to blister (2–3 minutes).

Pour in 2 cups heavy cream and 1/2 cup chicken broth. Stir and let the mixture simmer gently for 3–4 minutes to thicken slightly. Sprinkle in 1 cup grated Parmesan, stirring until melted and smooth. Add 1 tsp Italian seasoning and adjust salt and pepper. If the sauce is too thick, loosen with reserved pasta water a splash at a time.

Return the seared chicken to the skillet. Add the drained pasta and toss to coat thoroughly, warming through for 1–2 minutes so the pasta absorbs the sauce.

Plate immediately and garnish with 2 tbsp chopped fresh parsley. Serve with extra grated Parmesan at the table.