Bring a large pot of salted water to a boil. Add the dry pasta and cook according to the package instructions until al dente, about 9-11 minutes. Reserve 100 milliliters of pasta water and drain the rest.

Meanwhile, pat dry the chicken breasts and cut them into bite-sized pieces. Season lightly with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes. Remove the chicken to a plate.

In the same skillet, reduce the heat to medium. Add diced onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.

Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Add heavy cream and bring to a gentle simmer.

Stir in grated parmesan, dried Italian herbs, salt, and pepper. Simmer for 2-3 minutes until the sauce thickens.

Add the drained pasta and cooked chicken to the skillet. Toss to coat everything in the creamy sauce. If the sauce is too thick, add a little reserved pasta water.

Taste and adjust seasoning if needed. Remove from heat and sprinkle with chopped parsley.

Serve immediately, with extra parmesan if desired.