Preparation

• Begin by bringing a large pot of salted water to a rolling boil. Cook the pasta according to the package directions until it’s al dente. Once it’s done, reserve ½ cup of the pasta water before draining the rest.
• While the pasta cooks, pat the chicken dry and season with salt, pepper, and ½ tsp of Italian seasoning.
• In a large skillet over medium-high heat, melt 1 Tbsp of butter. Add the seasoned chicken to the skillet and sear each side for about 3–4 minutes until golden and cooked through. Once done, 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 optional red pepper flakes, cooking for about 30–60 seconds until fragrant.
• Pour in the chicken broth, scraping the browned bits from the bottom of the skillet. Next, stir in the heavy cream and the remaining ½ tsp of Italian seasoning. Allow the sauce to simmer gently for 2–3 minutes until it thickens slightly.
• Reduce the heat to low, and gradually sprinkle in the grated Parmesan cheese. Stir continuously until it’s fully melted and the sauce becomes velvety smooth.
• Return the cooked chicken (along with its juices) back to the skillet. Add the drained pasta and toss everything together until the pasta is evenly coated in the creamy sauce. If the sauce seems too thick, add splashes of the reserved pasta water until it becomes glossy and clings to the pasta.
• Finally, taste the dish and adjust the seasoning with salt and pepper as needed. Garnish with chopped parsley and serve immediately.