Preheat air fryer to 375°F (190°C). Drizzle the cut garlic bulb with 1 tsp olive oil, wrap tightly in foil. Air fry for 15-20 minutes until very soft and fragrant. (Alternatively, roast in a conventional oven at 400°F/200°C for 30-40 minutes).

Pat chicken breasts dry and season generously with salt and pepper.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 3-5 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.

Reduce heat to medium. Add butter to the skillet. Squeeze the soft roasted garlic cloves directly into the skillet and mash with a fork. Cook for 1 minute, stirring constantly, until fragrant.

Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Stir in heavy cream and bring the mixture to a gentle simmer.

If using, stir in Parmesan cheese until melted and the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper as needed.

Nestle the cooked chicken back into the skillet, spooning the creamy sauce over top. Let it simmer for 3-5 minutes to reheat the chicken and allow the flavors to meld.

Garnish with fresh chopped parsley, if desired, and serve immediately.