Cook the pasta: Bring a large pot of water to a boil and add the salt. Add the pasta and cook according to the package directions, usually 8-10 minutes, until al dente.
Drain the pasta: Drain well and return the pasta to the pot. Toss with a very small drizzle of oil if needed to prevent sticking while you prepare the sauce.
Prepare the chicken: While the pasta cooks, slice the chicken breasts into thin, evenly sized fillets or strips.
Season the chicken: Place the chicken in a large bowl. Add the vegetable oil, black pepper, garlic powder, vegetable seasoning, and any additional seasonings you like. Toss until the chicken is evenly coated.
Cook the chicken: Heat a large deep skillet over medium-high heat. Add the chicken together with the seasoned oil and arrange it in an even layer. Cook until golden on one side, then turn and continue cooking until lightly browned and fully cooked.
Make the creamy sauce: Pour the heavy cream and water into the skillet with the chicken. Add the grated Parmesan and stir until well combined and the cheese begins to melt.
Simmer: Reduce the heat to low and simmer for 5-10 minutes, stirring occasionally, until the sauce is smooth, warm, and slightly thickened.
Serve: Divide the cooked pasta between plates and spoon the creamy chicken and plenty of sauce over the top.
Garnish: Finish with extra grated Parmesan and chopped fresh parsley, if desired. Serve immediately while warm.
