1. Pat chicken breasts dry and slice horizontally if thick.

2. Season chicken on both sides with salt, pepper, and Italian seasoning.

3. Heat 1 tbsp butter in a large skillet over medium-high heat.

4. Sear chicken 4–5 minutes per side until golden and cooked through, then remove and rest.

5. Melt remaining butter in the same skillet over medium heat.

6. Add minced garlic and cook 30 seconds until fragrant, avoiding browning.

7. Pour in chicken broth, scraping up browned bits from the pan.

8. Stir in heavy cream, bring to a gentle simmer, and whisk until smooth.

9. Gradually add Parmesan cheese, whisking until sauce thickens.

10. Slice rested chicken into strips and return to skillet to warm in the sauce.

11. Meanwhile cook pasta in salted boiling water until al dente, reserving ½ cup pasta water.

12. Drain pasta and add to the skillet, tossing to coat.

13. Adjust sauce consistency with reserved pasta water if needed.

14. Season to taste, garnish with parsley and red pepper flakes, and serve.