Start by boiling water in a large pot. Add a pinch of salt and then the pasta. Cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breasts and season with salt and pepper. Sauté for about 5-7 minutes until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add the minced garlic and chopped onion. Sauté until the onion becomes translucent, about 3-4 minutes.

Pour in the chicken broth and heavy cream. Allow it to simmer for a few minutes until slightly thickened.

Return the cooked chicken to the skillet. Stir in the grated Parmesan cheese until melted and fully incorporated into the creamy sauce. Adjust seasoning with more salt and pepper if needed.

Add the drained pasta to the skillet, tossing to coat in the creamy chicken sauce.

Plate the pasta and sprinkle with fresh parsley for a pop of color. Serve hot, and enjoy!