Chicken in Creamy Tomato Sauce with Linguine

1 package (9 ounces) BUITONI Refrigerated Linguine
1 tablespoon extra virgin olive oil or vegetable oil 
3 large boneless, skinless chicken breast halves , cut into 1/2-inch strips or chunks (I marinated my chicken in Lawry's Herb & Garlic marinade)
2 containers (15 ounces each) BUITONI Roasted Garlic Refrigerated Marinara Sauce
1/2 cup heavy whipping cream
BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Chopped fresh parsley (optional)

Prepare pasta according to package directions.

Heat oil in large, nonstick skillet over medium-high heat. Add chicken; season with salt and ground black pepper. Cook for 4 to 5 minutes or until no longer pink. Remove from skillet.

Pour sauce into same skillet; cook until heated through (do not boil). Add chicken and cream; stir well. Cook, stirring occasionally, for 2 to 3 minutes or until heated through. Toss with pasta. Sprinkle with cheese and parsley.