Cook the pasta according to package directions until al dente. Drain and set aside.
Season chicken pieces with salt and pepper. In a large pan, melt 1 tbsp of butter over medium heat and cook the chicken until golden and cooked through. Remove and set aside.
Add remaining butter to the same pan. Stir in garlic and cook until fragrant.
Pour in chicken broth and heavy cream. Let it simmer for 3 to 4 minutes until slightly thickened.
Stir in parmesan cheese until melted and smooth.
Return the chicken to the pan and toss with the sauce.
Add the cooked pasta and gently combine everything.
Garnish with parsley and serve warm.