Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.

Sauté minced garlic in a skillet with olive oil over medium heat for about 1 minute until fragrant and golden.

Add bite-sized pieces of chicken to the skillet and cook for 5-7 minutes until cooked through.

Pour in the heavy cream and simmer for 2-3 minutes, stirring until the sauce thickens.

Gradually add Parmesan cheese while stirring until melted and blended into the sauce.

Combine the drained pasta with the sauce in the skillet, tossing to coat well for 1-2 minutes.

Serve the pasta in bowls and garnish with freshly chopped parsley.