Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat 2 tbsp. of olive oil over medium-high heat. Add the chicken and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, heat the remaining 1 tbsp. of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant.

Reduce the heat to low and slowly pour in the heavy cream, whisking constantly to prevent curdling. Bring the mixture to a gentle simmer and cook for 2-3 minutes, or until slightly thickened.

Remove the skillet from the heat and stir in the Parmesan cheese, dried parsley, and the cooked chicken. Taste and adjust seasoning with salt and pepper as needed.

Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated in the creamy sauce.

Serve hot, garnished with additional Parmesan cheese and parsley if desired.