1. Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.

2. Pat chicken dry and season with 1 tsp kosher salt and the black pepper. Heat olive oil in a large skillet over medium-high. Sear chicken 5 to 6 minutes per side until golden and cooked through; transfer to a board and rest 5 minutes, then slice.

3. Reduce skillet heat to medium and melt butter. Add garlic and cook 30 to 60 seconds until fragrant.

4. Stir in heavy cream and remaining 1/4 tsp salt. Simmer gently 2 to 3 minutes, stirring, until slightly thickened.

5. Whisk in Parmesan until smooth and creamy. If the sauce is too thick, loosen with splashes of reserved pasta water.

6. Add linguine to the skillet and toss to coat. Top with sliced chicken and parsley. Serve immediately with extra Parmesan.