Pat the chicken breasts dry with paper towels and season generously with Italian seasoning, salt, and black pepper.

Heat olive oil (or butter) in a large skillet over medium heat. Once hot, add the chicken breasts.

Sear each side for 4–5 minutes until golden brown and cooked through (internal temperature should reach 165°F).

Remove the chicken from the skillet, place it on a cutting board, and let it rest before slicing into strips.

While the chicken is cooking, bring a large pot of salted water to a boil.

Add your pasta of choice and cook until al dente according to the package instructions.

Save 1/2 cup of pasta water before draining the pasta and setting it aside.

In the same skillet used for the chicken, reduce the heat to medium and add the minced garlic. Cook for 1–2 minutes until aromatic, taking care not to burn it.

Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits—these add incredible flavor!

Stir in the heavy cream, Italian seasoning, and a pinch of red pepper flakes (if using). Bring the mixture to a gentle simmer.

Gradually add the grated parmesan cheese, stirring constantly until the sauce becomes smooth and creamy.

Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce.

If the sauce feels too thick, slowly add the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

Return the sliced chicken to the skillet, nestling it into the pasta and sauce. Let everything warm through for 1–2 minutes.

Sprinkle the dish with fresh parsley and extra grated parmesan.

Serve immediately, pairing it with garlic bread or a fresh salad for the ultimate comfort meal.