Cook the Chicken: In a large skillet or deep sauté pan, heat olive oil over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning. Cook for 5–7 minutes until golden and cooked through. Remove and set aside.

Sauté the Garlic: In the same pan, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook for 1 minute until fragrant.

Make the Sauce Base: Pour in the chicken broth and heavy cream. Stir to combine and bring to a gentle simmer.

Add the Pasta: Add uncooked pasta to the pan. Stir occasionally to prevent sticking. Cook uncovered for 10–12 minutes, or until pasta is tender and the sauce has thickened.

Stir in the Cheese: Reduce heat to low. Add Parmesan cheese and mozzarella (if using), stirring until melted and smooth.

Combine Chicken and Finish: Return the cooked chicken to the pan. Stir to coat in the creamy sauce and warm through for 2–3 minutes.

Serve: Garnish with chopped parsley and extra Parmesan if desired. Serve hot as a comforting, creamy main dish.