Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain and set aside. Reserve a small cup of pasta water before draining.

Tip: Reserve the pasta water to loosen the sauce later and help it cling to the noodles.

Heat olive oil in a skillet over medium-high heat. Add the chicken pieces seasoned with salt, pepper, and Italian seasoning. Cook until golden brown, about 6 to 8 minutes. Set the chicken aside on a plate.

Tip: Do not overcrowd the pan so the chicken browns instead of steams.

In the same skillet, melt 4 tablespoons unsalted butter and sauté the 4 minced garlic cloves until fragrant, about 30 to 45 seconds. Return the chicken to the pan and toss to coat in the garlic butter.

Tip: Watch the garlic closely; it cooks fast and you want aroma without burning.

In another pan, melt the remaining 2 tablespoons of butter and sauté the remaining minced garlic cloves briefly. Stir in 1 cup heavy cream and 1/4 to 1/2 cup chicken broth; simmer gently for 2 to 3 minutes.

Tip: Start with 1/4 cup broth and add more if you prefer a thinner sauce.

Whisk in 1 cup grated Parmesan cheese until smooth and slightly thickened. Adjust the sauce consistency with reserved pasta water if needed.

Tip: Warm the cheese in the sauce slowly to prevent clumping.

Toss the cooked pasta into the creamy sauce until well coated.

Tip: Tossing pasta directly in the sauce helps the noodles absorb flavor and finish cooking evenly.

Serve the pasta on plates topped with the garlic butter chicken and garnish with chopped fresh parsley.

Small serving idea: Add more grated Parmesan at the table for extra richness.