Cut boneless, skinless chicken into bite-sized chunks, seasoning generously with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear until golden brown for about 5-7 minutes. Remove and set aside.

Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté for about 1 minute until fragrant.

Pour in chicken broth and scrape up any remaining bits stuck to the skillet. Simmer for about 2 minutes.

Stir in heavy cream, Italian seasoning, and dried basil. Let simmer for 3-4 minutes until the sauce thickens.

Mix in grated Parmesan cheese until melted and smooth.

Return seared chicken to the skillet and simmer in the sauce for an additional 5 minutes.

Serve the creamy chicken mixture over cooked white rice and garnish with chopped parsley.