1. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Mama Lou always said, “Listen to the sizzle, it’s the sound of flavor coming alive.”
2. Stir in the minced garlic and Italian seasoning, cooking until fragrant, about 1 minute.
3. Add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
4. Pour in the heavy cream, stirring to combine. Reduce the heat to low and let the sauce thicken, about 5 minutes.
5. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
6. Stir the Parmesan cheese into the sauce until melted and smooth. If the sauce becomes too thick, add a splash more of chicken broth to reach your desired consistency.
7. Toss the cooked pasta with the creamy chicken sauce, ensuring each piece is well coated. Adjust the seasoning with additional salt and pepper if needed.
8. Serve hot, garnished with fresh basil leaves for a burst of color and flavor.

Cooking with Ouma taught me the art of patience in the kitchen. As we waited for the sauce to thicken, she’d share stories of our family’s culinary adventures, grounding each dish in a rich tapestry of memories.