Pat the chicken pieces dry, season them with salt and pepper, and then cook in a large skillet with olive oil over medium-high heat for 5-7 minutes until golden brown and cooked through; remove and set aside.

While the chicken cooks, boil salted water, add noodles, and cook according to package directions until al dente; drain and reserve about ½ cup of the starchy pasta water.

In the same skillet, melt butter over medium heat, add minced garlic, and cook for about 1 minute until fragrant.

Whisk in heavy cream and reserved pasta water, then simmer gently for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.

Remove the skillet from heat and stir in the grated Parmesan cheese until melted and the sauce is smooth.

Add the cooked chicken and drained noodles to the skillet, then toss gently to coat everything with the creamy sauce.

Stir in fresh chopped parsley, season with additional salt and pepper to taste, and serve immediately, garnished with more Parmesan cheese and fresh parsley.