Pat the chicken dry, then generously season with salt and pepper on both sides.

Heat olive oil in a large skillet over medium-high heat, then cook chicken for 4 minutes per side until golden brown.

Meanwhile, boil pasta in salted water until al dente, about 8–10 minutes, then drain and reserve a splash of pasta water.

Reduce to medium, melt butter, then add minced garlic, stirring until fragrant and lightly golden.

Pour in heavy cream, bring to a gentle simmer for 2 minutes, then whisk in Parmesan until the sauce thickens.

Toss pasta and sliced chicken in the sauce, adding pasta water as needed for consistency; garnish with parsley and red pepper flakes.