In a large skillet over medium-high heat, melt butter with olive oil. Sear chicken breasts for 5–7 minutes per side, or until golden and cooked through (internal temp should reach 165°F). Remove from skillet and tent with foil to keep warm.
Step 4: Deglaze the Pan
Lower heat to medium. Pour in chicken broth and 1/4 cup heavy cream. Scrape up browned bits from the skillet. Simmer for 3–4 minutes to reduce and slightly thicken. Remove from heat.
Step 5: Prepare Parmesan Sauce
In a separate skillet or pot, melt 4 tbsp butter over medium heat. Add garlic and sauté for 1 minute. Stir in 1 cup heavy cream and bring to a simmer. Lower the heat and add Parmesan cheese, stirring until melted and creamy. Season with salt and pepper.
Step 6: Combine Pasta and Sauce
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