01 -
Pat chicken dry with paper towels and sprinkle both sides evenly with salt and black pepper.
02 -
In a large skillet over medium-high heat, melt 1 tablespoon butter with olive oil. Add chicken and cook for 5–6 minutes per side, until golden and internal temperature reaches 74 °C. Remove chicken from pan and set aside to rest.
03 -
Reduce heat to medium, add remaining 2 tablespoons butter to skillet. Once melted, add minced garlic and sauté for 30 seconds until aromatic.
04 -
Pour in chicken broth, scraping up any browned bits from the skillet. Stir in heavy cream and simmer for 3–4 minutes. Gradually whisk in Parmesan cheese until sauce is smooth, about 2 minutes. Season with additional salt and black pepper as needed.
05 -
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook for 8–10 minutes until al dente. Reserve 240 ml pasta cooking water, then drain.
06 -
Slice rested chicken and return to skillet. Add cooked pasta and gently toss to coat in sauce, adding reserved pasta water as needed to reach desired consistency.
07 -
Sprinkle chopped parsley over the dish and serve immediately while hot.