Start by boiling your pasta in generously salted water until al dente. Remember to reserve 1/2 cup of that pasta water! Drain and set aside.

Pat the chicken dry, then season with salt, pepper, and half of the Italian seasoning.

In a large skillet over medium-high heat, melt 1 Tbsp of butter, then add the seasoned chicken. Sear it for 3–4 minutes on each side until it’s golden brown and cooked through. Once done, remove it from the skillet and set it on a plate.

Reduce the heat to medium and melt the remaining 2 Tbsp of butter in the same skillet.

Add the minced garlic and optional red pepper flakes, cooking for 30–60 seconds until fragrant.

Pour in the chicken broth, scraping any browned bits from the bottom of the skillet.

Next, stir in the heavy cream and the remaining Italian seasoning, letting it simmer for about 2–3 minutes until it thickens slightly.

Now, reduce the heat to low and slowly whisk in the freshly grated Parmesan until it becomes a smooth and creamy sauce.

Return the cooked chicken, along with any juices it released, to the skillet.

Add the drained pasta and gently toss everything together until well coated.

If your sauce needs a little help in achieving that silky texture, simply splash in some of that reserved pasta water.

Finally, taste and adjust the seasoning with salt and pepper if needed. Garnish with chopped parsley and serve immediately!