Pat the chicken breasts dry and season generously with salt and pepper.

In a large skillet, heat olive oil and butter over medium-high heat, then sear chicken for 5-6 minutes on each side.

Lower heat, add remaining butter, and sauté minced garlic for 30 seconds until fragrant.

Add chicken broth, simmer, then stir in heavy cream and cook for 3-4 minutes.

Cook twisted pasta according to package directions in salted water until al dente, about 8-10 minutes.

Slice chicken, combine it with drained pasta in skillet, and toss until well-coated in sauce.

Garnish with chopped parsley and serve hot.