Season the Chicken: Start by seasoning your chicken breasts with salt, pepper, and garlic powder. This ensures the chicken will be flavorful right from the start.

Cook the Chicken: Heat a bit of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook them for 4-5 minutes on each side until golden brown. Once they’re fully cooked, transfer them to a plate and let them rest for a few minutes.

Sauté Garlic: In the same skillet, add a bit more oil if needed and sauté the minced garlic for about 30 seconds until it’s fragrant.

Create the Sauce: Pour in the heavy cream, stirring to combine with the garlic. Add in the grated Parmesan cheese and continue to stir until the sauce thickens, about 3-5 minutes. This creamy sauce will be the heart of your dish.

Boil the Pasta: While the sauce is simmering, cook your pasta according to the package directions. Aim for an “al dente” texture, which means the pasta should still have a slight firmness to it when bitten.

Drain and Combine: Once the pasta is done, drain it, but reserve a cup of pasta water. Add the pasta to the skillet with the sauce, tossing gently to coat every piece with the creamy Parmesan mixture. If needed, add a splash of pasta water to adjust the sauce’s consistency.

Combine with Chicken: Slice the rested chicken into bite-sized pieces and add it back to the skillet, mixing it through the pasta and sauce.

Final Touch: Toss everything together, making sure the pasta is evenly coated with the rich sauce. The chicken will soak up some of the flavor, keeping it tender and juicy.