1. Place a large stock pot or a Dutch oven over medium heat and heat the olive oil until hot, about 2 minutes.
2. Add the chicken breast and cook, stirring occasionally, until browned and no longer pink inside, about 10 minutes. Remove the chicken and set it aside on a plate.
3. Add the butter directly into the pot, scraping the bits of cooked chicken off the bottom of the pot.
4. Add the onion and garlic and sauté until soft, about 5 minutes. Add the salt and pepper and stir.
5. Add the water, heavy cream, and pasta and stir.
6. Allow this to cook, stirring frequently for 9 minutes, or until the pasta is al dente.
7. Stir in the cooked chicken and Parmesan.
8. Serve immediately.

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