Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente (usually 8–10 minutes). Drain and set aside.

Pat chicken strips dry and season with salt and pepper.

In a large skillet over medium-high heat, heat olive oil or butter until shimmering. Add chicken in a single layer. Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.

Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, scraping up any browned bits from the chicken.

Pour in chicken broth, stirring to deglaze the pan. Bring to a simmer. Stir in heavy cream and grated Parmesan cheese. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 3–4 minutes.

Return the chicken (and any accumulated juices) to the skillet. Add cooked penne. Toss gently until pasta and chicken are evenly coated in creamy garlic parmesan sauce.

Taste and add more salt, pepper, or red pepper flakes as desired. If the sauce is too thick, add a splash of reserved pasta water.

Remove from heat. Garnish with chopped parsley or basil. Serve hot with extra grated Parmesan on the side.