Start by boiling water in a large pot. Add 1 tsp of salt to the boiling water. Then, add 12 ounces of your chosen pasta. Cook according to the package instructions until the pasta is al dente. Drain the pasta and set aside.

While the pasta is cooking, season the chicken with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Heat 1 tbsp olive oil and 2 tbsp butter in a frying pan over medium heat. Add the chicken and cook for 6-7 minutes on each side or until cooked through. Remove and let rest before slicing into thin strips.

In the same pan, add minced garlic and cook for about 1 minute until fragrant. Pour in 2 cups of heavy cream, stir and bring to a gentle simmer. Add ½ cup of freshly grated Parmesan cheese and mix until melted and creamy. Season with ½ tsp salt, ½ tsp black pepper, and red pepper flakes if desired.

Add the cooked pasta to the sauce and toss to coat. Stir in the sliced chicken. If the sauce is too thick, add a bit of the reserved pasta water.

Add 1 tbsp of butter and stir until melted. Garnish with fresh parsley and serve in bowls with extra grated Parmesan cheese if desired.