Boil a pot of salted water and cook the penne pasta according to package instructions, about 8-10 minutes, until al dente. Drain and set aside.

In a large skillet, warm 2 tablespoons of olive oil over medium heat until shimmering.

Add the diced chicken breasts to the skillet. Cook for 5-7 minutes until browned and fully cooked through.

Stir in the minced garlic and Italian seasoning, cooking for an additional minute.

Pour in the heavy cream and bring the mixture to a gentle simmer.

Gradually stir in the grated Parmesan cheese until fully melted and smooth.

Toss the cooked penne pasta into the skillet, stirring gently to coat it evenly with the sauce.

Add salt and pepper to your preference.

Sprinkle with freshly chopped parsley before serving.