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

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season the chicken strips with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.

In the same skillet, add more olive oil if needed, and toss in your minced garlic. Sauté for about a minute until fragrant. Next, pour in the white wine to deglaze the pan, scraping up any delicious bits. Let it simmer for a few minutes to reduce slightly.

Lower the heat and stir in the heavy cream and grated Parmesan cheese. Keep stirring until the cheese melts and the sauce is creamy.

Toss the cooked pasta and chicken back into the skillet, mixing well to coat everything in the sauce. Adjust seasoning if necessary. Garnish with fresh parsley and serve.