1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Pat the chicken dry and season with salt, pepper, and Italian seasoning.

3. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 6–8 minutes until golden brown and fully cooked. Remove and set aside.

4. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 1 minute until fragrant.

5. Pour in the heavy cream and bring to a gentle simmer. Let cook for 3–4 minutes, stirring often.

6. Stir in the Parmesan cheese and continue stirring until sauce thickens and becomes smooth.

7. Add the cooked linguine to the skillet and toss to coat. If needed, add some reserved pasta water to loosen the sauce.

8. Slice or chop the cooked chicken and place it on top or mix it into the pasta.

9. Garnish with extra Parmesan and dried herbs if desired. Serve warm.