Boil salted water in a large pot, cook pasta of choice according to package instructions, about 8-10 minutes, until al dente. Reserve 1 cup pasta water, drain the rest.

Melt 2 tbsp butter in a skillet over medium-high heat. Season chicken breasts with salt and pepper, cook for 6-7 minutes per side until golden and internal temperature reaches 165°F. Remove and rest.

In the same skillet, reduce heat to medium, add 1 tbsp butter. Sauté minced garlic for 1-2 minutes until fragrant.

Pour in 1 cup heavy cream, stir to combine. Simmer for 3-4 minutes until thickened. Mix in 0.5 cup Parmesan cheese until melted.

Add drained pasta to skillet, toss in cream sauce. Adjust consistency with reserved pasta water as needed.

Slice cooked chicken, add to skillet, mix well, heat through for 2 minutes.

Garnish with parsley and pepper. Serve immediately while hot.