Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup pasta water, drain pasta, and set aside.

Pat chicken dry and season lightly with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden, about 3–4 minutes per side.

Transfer chicken to a plate.

Reduce heat to medium. Add minced garlic and sauté for 30–45 seconds until fragrant, ensuring not to brown the garlic.

Pour in heavy cream and bring to a gentle simmer. Scrape any browned bits from the pan.

Stir in grated Parmesan a handful at a time until melted and smooth. If the sauce feels too thick, add reserved pasta water a splash at a time to reach desired consistency.

Return chicken to the pan and simmer for 1–2 minutes to heat through and let flavors meld.

Add drained pasta to the skillet and toss until every strand is coated. Taste and adjust seasoning.

Serve immediately with extra Parmesan and freshly cracked black pepper.