Season chicken breasts with salt, pepper, and Italian seasoning.

In a large skillet, heat olive oil over medium heat. Add chicken and cook 5–7 minutes per side until golden brown and cooked through. Remove chicken and set aside.

In the same skillet, add minced garlic and sauté for 1 minute.

Pour in chicken broth and heavy cream; bring to a simmer.

Stir in Asiago cheese until melted and sauce thickens slightly.

Return chicken to skillet; spoon sauce over chicken and simmer for 2–3 more minutes.

Garnish with chopped parsley if desired and serve warm.