1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic—there’s nothing worse than burnt garlic stealing the show!
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring it to a simmer and let it reduce slightly, about 2-3 minutes.
4. Reduce the heat to low and stir in the heavy cream, mixing until fully combined. Let the mixture come to a gentle simmer, stirring often.
5. Add the grated Parmesan cheese, stirring until the cheese has melted and the sauce is smooth and creamy.
6. Return the chicken to the skillet, tossing to coat in the sauce. Add your cooked pasta, using tongs to combine everything thoroughly.
7. Let the pasta cook in the sauce for a minute or two, allowing the flavors to meld beautifully. If the sauce gets too thick, add a splash of pasta water to loosen it up.
8. Garnish with chopped fresh parsley if desired, and serve immediately.

This is where my kitchen comes alive—when the kids peek over the counter, drawn by the irresistible aroma of garlic and cheese. It’s these moments that remind me why I love cooking at home.