Boil pasta in a large pot of generously salted water until al dente, according to package instructions. Once done, drain and set aside.

In a large skillet over medium heat, melt the butter. Once it melts, add the minced garlic and sauté for about 1 minute until fragrant.

Add the cubed chicken to the skillet. Cook, stirring occasionally, until the chicken is browned and fully cooked, which takes around 6-8 minutes.

Pour in the heavy cream and add the grated Parmesan cheese. Simmer on low heat while stirring continuously, until the sauce thickens and properly coats the chicken. Season with salt and freshly ground black pepper to taste.

Toss the drained pasta into the skillet with the chicken and creamy sauce. Mix everything well until the pasta is evenly coated and heated through.

Serve immediately, garnished with torn fresh basil leaves.