Sprinkle both sides of the chicken with salt and pepper.

Heat oil in a skillet over medium high heat. Add chicken and cook for 2 minutes on each side until golden and cooked through. Remove onto a plate and rest for 5 minutes, then slice while pasta is cooking.

Add milk, chicken broth, and garlic to the skillet. Bring to a simmer then add pasta.

Move pasta around every 30 seconds until it is softened (around 3 minutes) to prevent sticking. Once pasta is softened, reduce heat to medium and stir every couple of minutes.

At about 9 – 10 minutes, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. Add cream and parmesan and mix.

Simmer, stirring occasionally, for about 2 minutes, until sauce is thickened and pasta is cooked. If sauce becomes too thick, add a splash of hot tap water to return to a silky consistency.

Adjust salt and pepper to taste and serve immediately, garnished with freshly grated parmesan and parsley.