Place a pot of water over high heat. Once it comes to a boil salt your water (should taste like the ocean). Drop your pasta, stir once, lower your heat and cook until al dente (approx 6 minutes). Reserve 1 cup pasta water. Drain and set aside.
Heat oil in a large nonstick fry pan over medium heat. Salt and pepper your chicken pieces. Place chicken in the pan and brown. Add garlic cooking for a minute or so (careful not to brown it). Then add chicken broth to pan. Keep simmering and flipping chicken until broth has almost evaporated. Add green onion.
Once sauce has cooked down a little, remove chicken and set aside on a plate. Slowly whisk in cream until well combined and heated through. Return chicken to pan and heat gently in the sauce.
Put your cooked linguine into a serving bowl, add your chicken/sauce and toss well to combine. If the sauce appears dry, mix in some of the reserved pasta water. Toss on some Parmesan and an even a handful of chopped parsley. Serve immediately.