Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Cook the chicken: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper. Remove chicken from skillet and set aside.

Make the sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.

Combine ingredients: Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese until melted and smooth.

Incorporate pasta water: Gradually add the reserved pasta water, stirring continuously, until the sauce reaches your desired consistency. This usually takes about half a cup, but you can add more if needed.

Add chicken and pasta: Add the cooked chicken and drained pasta to the skillet with the sauce. Toss to coat everything evenly.

Garnish and serve: Stir in the chopped parsley. Season with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and red pepper flakes (optional).