1. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken strips, seasoning them with salt, pepper, and Italian seasoning. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. My mother always said the trick is not to let the garlic burn—it’s the heart of the dish!
4. Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for about 5 minutes until slightly thickened.
5. Add the parmesan cheese, stirring continuously until the sauce is smooth and creamy. Return the cooked chicken to the skillet, tossing to coat in the sauce.
6. Add the cooked penne to the skillet, tossing everything together until the pasta is well-coated in the creamy sauce.
7. Serve hot, garnished with freshly chopped parsley if desired. Enjoy the dish with a side of my favorite garlic bread for a complete meal.

These steps are a labor of love, just like the meals I would help prepare with my family. Remember, the key is to cook with your heart, and the flavors will follow.