Season the chicken breasts generously with salt and pepper on both sides. Prepare a large skillet over medium heat.

Drizzle olive oil into the hot skillet and add the chicken. Cook for 4-5 minutes until golden brown, then flip and cook for another 4-5 minutes until cooked through.

In the same skillet, add minced garlic to the residual oil and sauté for 1 minute until fragrant.

Pour in chicken broth, scraping any browned bits, and bring to a simmer. Stir in heavy cream and simmer gently.

Add grated Parmesan cheese and mix until melted. Optionally add crushed red pepper flakes.

Cook the linguine or spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Slice the cooked chicken and return it to the skillet with the sauce along with the pasta. Toss gently to coat.

Add butter to the skillet and stir until melted, enriching the sauce.

Garnish with chopped fresh parsley and serve immediately.