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

While the pasta cooks, heat the olive oil in a skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through, stirring occasionally.

Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to avoid burning.

Pour in the chicken broth and bring to a simmer. Allow it to cook for 2-3 minutes to reduce slightly.

Lower the heat and stir in the heavy cream. Allow the mixture to simmer for about 3-5 minutes, stirring frequently, until it thickens.

Add the grated Parmesan cheese and dried Italian herbs. Stir until the cheese is melted and the sauce is creamy. Adjust seasoning with additional salt and pepper if needed.

Combine the cooked pasta with the sauce in the skillet, tossing until the pasta is well coated. Cook for an additional 1-2 minutes to heat through.

Serve the creamy chicken pasta hot, garnished with chopped parsley.