Brown chicken in 2 tablespoons of olive oil over medium high heat, depending on how big your pan is you may need to brown in two batches to prevent over crowding.
Once chicken is browned, add two more tablespoons of olive oil and minced garlic and saute for about one minute.
Add chicken broth, heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, and uncooked pasta to pan and stir.
Once micture starts to bubble, cover and reduce to a simmer.
Season with additional salt and pepper as needed and sprinkle with fresh parsley.
Note: Keep pan covered while pasta and chicken simmer. This recipe has been recently updated to cook a full pound of pasta. If you are looking for the previous recipe, just divide the ingredient in half and use 1 pound of chicken. Cooking times remain the same.
Sauce will thicken as it cools and the pasta releases more starch.
Make sure to use heavy whipping cream.