Start by bringing a large pot of salted water to a rolling boil. Cook the pasta until al dente according to the package directions, then reserve ½ cup of pasta water before draining.

Pat the chicken dry and season it with salt, pepper, and ½ tsp of Italian seasoning.

In a large skillet over medium-high heat, melt 1 Tbsp of butter and sear the chicken for about 3–4 minutes on each side until it’s golden and fully cooked. Transfer it to a plate, keeping the juices in the skillet.

Lower the heat to medium and add the remaining 2 Tbsp of butter to the skillet. Stir in the minced garlic and red pepper flakes (if using). Cook for about 30–60 seconds until fragrant.

Pour in the chicken broth, scraping any browned bits off the bottom of the skillet. Stir in the heavy cream and the remaining ½ tsp of Italian seasoning. Let it simmer gently for 2–3 minutes to thicken slightly.

Reduce the heat to low and gradually sprinkle in the grated Parmesan cheese, stirring until it’s fully melted and the sauce becomes velvety smooth.

Return the seared chicken (and its juices) to the skillet. Add the drained pasta and toss everything until evenly coated. If the sauce is too thick, stir in splashes of reserved pasta water until it’s glossy and clinging to the pasta.

Taste the dish and adjust the salt and pepper as needed. Garnish with chopped parsley and serve immediately.