Heat olive oil in a large pan on medium heat.
Take out a cutting board and chef knife to prepare the chicken. Remove chicken from its packaging and pat them dry with paper towels.
Cut the chicken breasts into bite-sized pieces.
Transfer all the chicken to your pan and season with salt and pepper.
Let the chicken cook for at least a couple of minutes per side, until no longer pink. Set the chicken aside on a plate lined with paper towel to drain any excess oil.
Meanwhile, get a pot of water to boiling point and cook your noodles as directed on package instructions.
Add butter and minced garlic to the same pan, turning the heat to medium-low.
Allow the garlic to cook for about a minute until fragrant, stirring frequently.
Pour in heavy cream and gradually incorporate grated Parmigiano cheese until the sauce comes together.
Put chicken into your sauce, then drain the pasta and toss everything well to combine.
Serve and enjoy.