Pat chicken dry and season both sides with salt, pepper, and a light sprinkle of Italian seasoning.

Bring a large pot of salted water to a boil for pasta.

Cook pasta until just al dente according to package directions. Reserve about 1/2 cup pasta water, then drain.

While pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon butter.

Sear chicken 4–5 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Remove chicken and rest on a cutting board for 5 minutes, then slice.

Lower heat to medium. Add remaining butter to the skillet. Add minced garlic and cook 30–45 seconds until fragrant — don’t let it burn.

Pour in heavy cream and sprinkle in Italian seasoning. Stir and simmer gently for 2–3 minutes until slightly thickened.

Stir in grated Parmesan off the heat or over very low heat so it melts smoothly. If sauce seems too thick, whisk in reserved pasta water a splash at a time until desired consistency.

Toss pasta directly in the sauce until coated. Add sliced chicken on top and season with extra salt and pepper if needed.

Plate immediately and garnish with chopped parsley and an extra sprinkle of Parmesan.