In a pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add boneless chicken breast, season with salt and pepper, and cook for about 6-8 minutes on each side until fully cooked. Remove from heat and let it rest.

In the same pot, bring water to a boil and add a pinch of salt. Add pasta and cook according to package instructions until al dente. Drain the pasta and set aside.

In a pan, add heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth. Add black pepper and mix well. Incorporate the cooked chicken, then add the pasta, tossing to combine.

Serve the creamy chicken pasta hot, garnished with extra Parmesan cheese and black pepper. It pairs well with a side salad. Store any leftovers in an airtight container in the fridge for up to three days.