Add the oil to a large cast iron skillet or heavy pan on medium high heat.
Cook the chicken in the pan for 5-7 minutes on each side or until the correct internal temp.
Remove chicken from pan, and allow to rest for 5 minutes.
Reduce heat to low, and add butter to the pan.
After allowing butter to melt somewhat, add flour and whisk until mixed.
Add seasons to pan, and mix using whisk.
Add a small amount of cream to the pan, and whisk until fully mixed. Repeat until all cream has been mixed in. Adding too much cream at once will ruin the sauce.
Add cheese to sauce and mix until dissolved using whisk.
Cut chicken into bite sized pieces.
Add chicken to pan, and mix with sauce using a spoon spatula.
Add drained pasta to the pan, and mix with sauce and chicken.