In a large pot, bring salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside, reserving a bit of pasta water.

In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper, cooking until browned and no longer pink—about 6-8 minutes.

Add the minced garlic to the chicken and sauté for another minute, until fragrant.

Lower the heat and add the cooked pasta to the skillet. Toss everything together, adding in the grated Parmesan cheese. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

Once everything is well combined and heated through, remove from heat. Serve hot, garnished with chopped parsley for a fresh touch. Enjoy!