Prep your ingredients. Cut the chicken into small, even pieces. Mince the garlic, grate the Parmesan, and measure your liquids. This makes the cooking smooth and quick.

Brown the chicken. Heat the olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Sear 3–4 minutes per side until lightly browned and just cooked through. Transfer to a plate.

Sauté the garlic. Lower heat to medium. Add the remaining 1 tablespoon butter. Stir in the garlic and cook 30–45 seconds, until fragrant. Don’t let it burn.

Build the base. Pour in the chicken broth and heavy cream. Stir to combine and scrape up any browned bits from the pan—those add flavor.

Add the pasta. Stir in the dry pasta, making sure it’s mostly submerged. Bring to a gentle boil, then reduce to a lively simmer. Keep the pot uncovered.

Simmer until tender. Cook 10–12 minutes, stirring every 1–2 minutes so the pasta doesn’t stick. If the liquid reduces too fast, add more broth or water in small splashes. You want it creamy, not soupy.

Stir in the chicken. When the pasta is al dente, return the chicken and any juices to the pot. Toss to combine and heat through for 1–2 minutes.

Add the cheese. Take the pot off the heat. Gradually stir in the Parmesan until smooth. If it’s too thick, loosen with a splash of warm broth or cream. If it’s thin, let it rest a few minutes and it will tighten up.

Season and finish. Taste and adjust salt and pepper. Add a pinch of red pepper flakes for gentle heat. A squeeze of lemon brightens the richness.

Serve. Top with chopped parsley and extra Parmesan. Serve hot and creamy.