Cut the chicken breasts into bite-sized pieces, about 1 inch each. Season generously with salt and freshly ground black pepper.

Melt the butter in a large, deep skillet over medium-high heat. Add the chicken in batches if necessary so the pan does not become overcrowded. Cook for about 4 minutes, turning as needed, until the outside is nicely browned. The chicken does not need to be completely cooked at this stage. Transfer it to a plate.

Keep the skillet as it is rather than cleaning it. Add the minced garlic and cook over medium heat for about 30 seconds, just until fragrant.

Increase the heat to high and pour in the chicken broth. Scrape the bottom of the skillet with a wooden spoon to loosen the browned bits. Bring the broth to a simmer, then reduce the heat to medium and cook for about 5 minutes.

Add the penne or ziti and stir well. Simmer for approximately 8 minutes, stirring occasionally, until the pasta begins to soften.

Stir in the warm cream and return the browned chicken and any juices from the plate to the skillet. Cover and continue simmering, stirring occasionally, for about 4 minutes, or until the pasta is tender, the chicken is fully cooked, and most of the liquid has reduced into a creamy sauce.

Stir in the grated Parmesan cheese until melted and evenly incorporated. Taste and adjust the salt and pepper as needed.

This chicken alfredo pasta is best served hot. Transfer it to a serving bowl or serve directly from the skillet, then garnish with chopped parsley and additional Parmesan if desired.