Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions, about 8-10 minutes until al dente. Drain and reserve about a cup of pasta water.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, add to skillet, and cook for 6-7 minutes per side until golden brown. Remove and let rest before slicing.

In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in heavy cream and chicken broth, stirring to combine. Simmer for 2-3 minutes until sauce thickens slightly.

Stir in grated Parmesan cheese and dried herbs, mixing until cheese melts. Adjust seasoning with salt and pepper.

Add cooked pasta and sliced chicken to the skillet, tossing gently to coat in the sauce. If too thick, add reserved pasta water to desired consistency.

Remove from heat and sprinkle with chopped parsley before serving.