1. Pat chicken dry and season with salt, pepper, and Italian seasoning.

2. Heat olive oil in a large skillet over medium heat. Add chicken and cook 5–6 minutes per side until golden and cooked through. Remove and let rest, then slice.

3. Meanwhile, boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

4. In the same skillet, reduce heat and sauté garlic for 30 seconds. Add chicken broth, scraping up browned bits. Pour in heavy cream and simmer 3–4 minutes until slightly thickened.

5. Stir in Parmesan until smooth. Season with salt and pepper. Add pasta and toss to coat, adding reserved pasta water if needed.

6. Return sliced chicken to the pan and gently mix. Sprinkle mozzarella on top and allow to melt.

7. Garnish with chopped parsley and serve immediately.