Bring a large pot of salted water to a rolling boil, then add the penne pasta. Cook until al dente, about 8-10 minutes, and reserve 1/2 cup of pasta water before draining.

While the pasta is cooking, season the chicken breasts with salt, black pepper, and Italian seasoning.

In a large skillet, add olive oil and sear the chicken breasts until golden brown and cooked through, around 6–7 minutes per side. Remove and let rest.

In the same skillet, melt the butter and sauté the minced garlic for 1–2 minutes until fragrant.

Pour in the heavy cream and allow it to simmer gently. Gradually stir in the Parmesan cheese until smooth.

Toss the drained penne into the creamy sauce, mixing well.

Slice the rested chicken and place over the creamy pasta. Sprinkle with more Parmesan and serve warm.