1. Season the chicken pieces generously with salt and pepper.

2. In a large, deep skillet or Dutch oven with a lid, melt 2 tablespoons of butter over medium-high heat.

3. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.

4. Remove the chicken from the skillet and set it aside on a plate.

5. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to let it burn.

6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the broth to a rolling boil.

7. Add the dry pasta to the skillet. Stir well to separate the noodles and submerge them in the broth. Reduce the heat to a simmer.

8. Cover the skillet and cook for 10-12 minutes, or until the pasta is al dente and has absorbed most of the liquid. Stir occasionally to prevent the pasta from sticking.

9. Turn off the heat. Stir in the grated Parmesan cheese and the cooked chicken (along with any juices from the plate). Toss continuously until the cheese is melted and the butter and remaining liquid have formed a creamy sauce.

10. Stir in the fresh parsley. Serve immediately.