Pasta:

1. Bring a pot of water to a boil and salt the water. Add the pasta and cook until al dente. Follow times on your package.
2. Drain well, reserving about 1/4 cup of the pasta water in case you need to thin your sauce a later. Meantime cook the chicken.

Chicken:

1. Heat the olive oil and butter over medium heat in a large skillet. Sprinkle the top of the chicken with half of the salt and pepper. Place the chicken with the salt and pepper side down in the skillet. Sear the chicken until brown on the bottom, about 4 minutes. Flip the chicken and salt and pepper the other side. Cook an additional 2 to 3 minutes until the chicken is cooked through. The temperature should read 165 degrees when checked with a thermometer.
2. Allow the chicken to cool for a couple of minutes, then cut it into 1/2-inch strips. Cover it and set it aside.
3. Wipe the skillet clean and use it for the sauce.

Sauce:

1. Melt the butter in the skillet over medium heat. Add the whipping cream, minced garlic, salt & pepper. Whisk constantly, and heat until the mixture has slightly thickened, about 5 minutes.
2. Add the parmesan cheese, and continue whisking until the cheese has melted and blended into the sauce. Remove the skillet from the heat. If the sauce seems to be too thick, mix in some of the pasta water.Add the pasta to the sauce and toss to coat all of the pasta.
3. Serve the pasta in pasta bowls, topped with pieces of the chicken and chopped parsley on top.
4. Cover and refrigerate leftovers for up to 3 days.