Begin by boiling a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Drain and set aside while you prepare the sauce.

In a large skillet, pour in the olive oil and heat over medium heat. Allow the oil to shimmer, which usually takes about 1-2 minutes, before adding the chicken.

Add the diced chicken to the skillet, spreading it out evenly. Cook for about 6-8 minutes or until the chicken is golden brown and fully cooked through, stirring occasionally for even cooking.

Stir in the minced garlic and Italian seasoning. Sauté for an additional minute, allowing the garlic to become fragrant—watch it carefully to prevent burning!

Pour in the heavy cream, raising the heat slightly to bring the mixture to a gentle simmer. This should take about 2-3 minutes; you’ll see small bubbles forming around the edges.

Gradually stir in the grated Parmesan cheese, mixing until it's fully melted and the sauce is creamy.

Toss the cooked penne into the skillet, gently mixing everything together until the pasta is well coated in the luscious sauce.

Now, taste your dish and add salt and pepper as desired, enhancing the flavors.

Finally, plate your pasta with a sprinkle of fresh parsley on top for a lovely pop of color. Serve immediately and enjoy every bite!