Prepare your ingredients: mince the garlic and cut the chicken into bite-sized pieces.

In a large skillet over medium-high heat, melt 2 tablespoons of butter.

Once hot, add the chicken in a single layer and cook until golden brown and no longer pink inside, about 5–7 minutes.

Add in the minced garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the heavy cream and the remaining tablespoon of butter. Next, fold in the grated Parmesan to form a creamy sauce.

Meanwhile, cook pasta according to package instructions until al dente. Don’t forget to reserve a bit of pasta water before draining.

Combine the drained pasta with the chicken and sauce in the skillet. Add reserved pasta water a little at a time until you reach your desired consistency.

Plate the pasta in shallow bowls, ensuring that each serving has a good amount of chicken and sauce.

Sprinkle with freshly chopped parsley for color and freshness.