Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in chicken broth and bring to a simmer.

Add heavy cream, parmesan cheese, thyme, and basil. Stir until the cheese is melted and the sauce is smooth.

Return the chicken to the skillet and coat with the sauce. Add the cooked pasta and toss to combine.

Serve hot, garnished with chopped parsley.