1. Season both sides of the chicken with salt and pepper.

2. In a large skillet, heat olive oil over medium-high heat. Cook chicken for 5–7 minutes per side until golden brown and cooked through. Remove and set aside.

3. Lower the heat and add butter to the skillet. Once melted, stir in minced garlic and sauté for about 1 minute until fragrant.

4. Return chicken to the skillet and spoon garlic butter over it. Remove from heat and let rest.

5. In a large pot, boil salted water and cook linguine until al dente. Reserve some pasta water before draining.

6. In a separate saucepan, heat heavy cream and Parmesan over low heat. Stir until cheese melts and sauce thickens. Add pasta water if needed.

7. Toss cooked linguine with the cream sauce.

8. Slice chicken and place over pasta. Drizzle with extra garlic butter and garnish with parsley.