Fill a large pot with salted water and bring to a boil. Add linguine and cook for 8-10 minutes until al dente. Drain and reserve a cup of pasta water.

In a large skillet, melt 2 tablespoons of butter over medium heat. Season chicken with salt and pepper, add chicken to the skillet, cook for 6-7 minutes per side until golden and cooked through. Remove and let rest.

In the same skillet, melt the remaining 2 tablespoons of butter over medium-low heat. Add garlic and sauté for 1-2 minutes until fragrant. Pour in broth and heavy cream, bring to a simmer, then mix in Parmesan until melted and creamy.

Slice the cooked chicken and return it to the skillet. Add the drained linguine and toss to coat. Add reserved pasta water if needed to loosen the sauce.

Plate the dish and garnish with fresh parsley. Serve warm.