Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1–2 cups of pasta water before draining.

While the pasta cooks, heat the olive oil in a large skillet or heavy-bottomed pan over medium heat. Add the butter and allow it to melt.

Add the chicken pieces and cook for 5–6 minutes, stirring occasionally, until golden and fully cooked through.

Stir in the diced shallot and cook for 1 minute until softened.

Add the minced garlic and cook for about 30 seconds until fragrant.

Sprinkle in the Italian seasoning and stir well.

Pour in the chicken broth and scrape any flavorful bits from the bottom of the pan. Let it simmer for 1–2 minutes.

Add the heavy cream and stir continuously. Cook for 1–2 minutes until the sauce begins to thicken.

Add the cooked pasta to the skillet and toss well to coat. If the sauce becomes too thick, add a splash of the reserved pasta water.

Stir in the Parmesan cheese and chopped parsley until fully incorporated.

Season with salt and black pepper to taste.

Serve your Creamy Garlic Chicken Pasta immediately while hot and creamy.