1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving about 1/2 cup of the pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt, pepper, and Italian seasoning. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant — be careful not to burn it. This step always reminds me of Mama Lou’s gentle reminders to “smell the garlic, not burn it.”
4. Pour in the chicken broth (or white wine) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
5. Slowly add the heavy cream, stirring constantly. Let the cream warm through for 3-4 minutes until it starts to thicken.
6. Stir in the grated Parmesan cheese a little at a time, allowing it to melt evenly into the sauce. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
7. Return the cooked chicken to the skillet, tossing it gently in the sauce to coat. Cook for another 2 minutes to marry the flavors and heat everything through.
8. Add the drained penne pasta to the skillet, tossing until every piece is luxuriously coated in the Parmesan cream sauce.
9. Finish with a sprinkle of fresh parsley and an extra crack of black pepper. Serve immediately for the best texture and flavor.

One time, I remember making this for Ouma after a long day of hiking. We ate right on the porch, letting the sunset soak in while the creamy sauce warmed us from the inside out. That memory reminds me that great food is about moments just as much as ingredients.