Heat olive oil in large skillet. Add chicken breasts and cook until seared on both sides. (For tender, juicy chicken, cook all the way through but do not overcook). Let rest for 10 minutes and then slice into 3/4 inch strips. Set aside. Heat the same pan without cleaning. Add garlic and cook for about 1 minute, stirring the drippings and garlic around. Do not burn garlic. Add chicken broth, milk and raw pasta. Stir, then cover and cook on medium low for about 10 minutes or until fork tender. Gently stir occasionally so pasta doesn’t stick to pan. Do not overcook pasta. When fork tender, add cream and Parmesan cheese. Stir gently to combine. Add chicken and stir gently. Add salt and pepper to taste. Top with parsley, stir and serve.