Cut chicken breasts into 1-inch pieces. Season with salt and pepper.

Place a large pan over medium heat, add 2 tablespoons of olive oil and brown the chicken. If needed, brown it in batches to prevent overcrowding.

Once the chicken is browned, add two more tablespoons of olive oil and minced garlic, stir and saute for about one minute.

Add chicken broth, heavy cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, and uncooked pasta, stir to combine.

Once the mixture starts to boil, cover and reduce heat to a simmer.

Simmer for 15-20 minutes or until pasta is tender, stir occasionally.

Remove from heat and stir in 3 cups of shredded parmesan cheese. Taste and adjust for salt and pepper.

Serve sprinkled with fresh parsley and remaining cheese.