Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup pasta water before draining.

Season chicken breasts generously with salt and pepper on all sides.

In a large skillet, melt butter over medium heat. Add seasoned chicken and cook for 6-7 minutes per side until golden brown and reaches 165°F.

Remove chicken and let it rest for 5 minutes. Then slice into strips or bite-sized pieces.

In the same skillet, add drained noodles and toss to coat with remaining butter and drippings. Add reserved pasta water for creaminess if needed.

Add sliced chicken back to skillet, toss everything together, and adjust seasoning to taste. Serve immediately, optionally garnished with parsley.