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Bring 10 cups water to a boil in a large pot over medium-high heat. Season water with salt (I use about 2 Tbsp) once it reaches a boil.
While water is coming to a boil, heat olive oil in a 12-inch skillet over medium-high heat. Dab chicken dry with paper towels and season with salt and pepper.
Spread chicken into skillet spacing evenly apart. Let sear until golden brown on bottom about 4 minutes. Turn and cook 1 minute, add garlic (sprinkling it around chicken) and cook chicken through, about 1 minute longer.
Transfer chicken to a plate.
Cook pasta to al dente in boiling water according to times listed on package. Reserve ¾ cup pasta water before draining.
Return pan to low heat, pour in cream and let simmer and reduce slightly for 5 minutes, stirring frequently.
Stir butter into cream to melt. Remove from heat, toss in parmesan, pasta and ¼ cup reserved pasta water. Toss while seasoning with salt and pepper to taste.
Toss in cooked chicken. Thin with more pasta water as needed (it thickens as it rests).
Serve immediately with desired garnish.