Cook the linguine according to the package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1 cup of pasta water for later.
In a large skillet, heat olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant, making sure not to burn it.
Pour in the heavy cream, stirring to combine with the garlic. Let it simmer for 2-3 minutes, allowing it to thicken slightly.
Stir in the grated Parmesan cheese and Italian seasoning. Mix until the cheese is melted and the sauce is creamy. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
Add the cooked chicken and drained linguine to the sauce, tossing everything together until well coated. Cook for another 1-2 minutes to heat through.
Garnish with fresh parsley before serving. Enjoy your delicious creamy chicken linguine!
