Fill a large pot with water and add a good amount of salt. Bring it to a boil. When the water is bubbling, toss in the noodles. Cook until they are still firm, then drain and set aside.

Heat olive oil in a pan over medium heat. Add chopped chicken pieces and season with salt, black pepper, and Italian herbs. Cook until browned and fully cooked, about 6 to 8 minutes. Remove the chicken from the pan and set aside.

Lower the heat on the same pan and add plain butter. When it melts, add minced garlic and sauté for a minute until fragrant. Return the chicken to the pan and toss with garlic butter.

In a separate pan, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for a few seconds. Slowly pour in heavy cream and chicken stock, letting it bubble gently.

Mix shredded Parmesan cheese into the cream sauce. Stir until melted and thick. Taste and adjust seasoning with salt and pepper if desired.

Add the drained noodles to the creamy sauce and toss to coat evenly.

Serve the pasta on plates, topping with the garlic butter chicken. Garnish with chopped parsley and drizzle more melted garlic butter if desired.