Cook the pasta in plenty of salted water according to the instructions on the packet until al dente. Drain and save some of the pasta water. Heat the olive oil in a large pan and fry the chicken strips on all sides over medium heat until golden brown. Remove from the pan and set aside. In the same pan, fry the onion and garlic until translucent. Add the cream and chicken stock and bring to the boil. Stir in the Parmesan cheese until it melts and season the sauce with Italian herbs, salt and pepper. Return the seared chicken strips to the pan and toss well with the sauce. Fold in the cooked pasta, adding a little pasta water if needed to achieve the desired consistency. Garnish with fresh parsley before serving.