Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.

Drain and set aside, reserving a cup of pasta water.

In a large skillet over medium-high heat, season the chicken breasts with salt, pepper, and Italian seasoning.

Add a splash of olive oil, if desired. Sear the chicken for about 6-7 minutes on each side until golden brown and cooked through.

Remove from the skillet and let rest for a few minutes before slicing.

In the same skillet, lower the heat and add minced garlic. Sauté for about 30 seconds until fragrant.

Add the heavy cream and stir continuously as you bring it to a gentle simmer.

Once the cream is heated, add in the Parmesan cheese and stir until melted and smooth.

If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Add the cooked penne pasta and sliced chicken into the sauce. Toss to combine everything evenly.

Plate the pasta, garnishing with fresh parsley for a burst of color and flavor!