Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package instructions until al dente. Once done, drain the pasta and set aside.
Heat the Skillet: In a large skillet, combine olive oil and butter. Heat over medium heat until the butter has melted and begins to bubble gently.
Sear the Chicken: Season the chicken breasts on both sides with salt and pepper. Add them to the skillet and cook until golden brown on each side and cooked through, approximately 6-7 minutes per side. Remove the chicken from the skillet and set aside.
Deglaze the Pan: Pour in the white wine or chicken broth, stirring to scrape up any flavorful bits stuck to the skillet. Let it simmer for 2-3 minutes, letting the flavors meld.
Create the Creamy Sauce: Now, add the heavy cream and Parmesan cheese to the skillet. Stir continuously until the cheese melts and the sauce has a nice creamy consistency.
Combine It All: Toss the cooked pasta into the sauce, ensuring each strand is well-coated. Slice the chicken and return it to the skillet, allowing it to reheat in the saucy bliss.
Garnish and Serve: Finally, garnish your dish with freshly chopped parsley for a touch of color and freshness. Serve immediately and enjoy!
Notes
Use freshly grated Parmesan cheese for the best flavor. You can also add vegetables like bell peppers or spinach for a delicious twist.