Start by boiling water in a large pot. Add a generous pinch of salt to enhance the flavor of the pasta. Once the water is boiling, cook the pasta according to the package instructions until al dente. Drain and set aside.

While the pasta cooks, heat the olive oil in your sauté pan over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the pan and set it aside.

Using the same pan, add the minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic as it can turn bitter.

Pour in the chicken broth and heavy cream, stirring to combine. Lower the heat and allow the mixture to simmer for a few minutes. Add the Italian seasoning, grated Parmesan cheese, salt, and pepper. Stir continuously until the cheese has melted, and the sauce has thickened slightly.

Return the cooked chicken to the pan, stirring it into the sauce. Add the drained pasta and toss everything together until the pasta is well-coated in the creamy sauce. If you’re using spinach or sun-dried tomatoes, stir them in at this stage for added flavor.

Once everything is combined and heated through, your creamy chicken pasta is ready to serve! Plate it up and garnish with extra Parmesan or freshly chopped parsley, if you like.