1. Bring a large pot of salted water to a boil and cook pasta until al dente; reserve ½ cup pasta water and drain.

2. Heat olive oil in a skillet over medium-high heat. Season cubed chicken with salt, pepper, and Italian seasoning, then sauté until cooked through, about 6–8 minutes. Remove chicken and set aside.

3. Reduce heat to medium, add garlic to the same skillet, and cook until fragrant, 30–60 seconds.

4. Pour in light cream, whisking to combine, then gradually add parmesan cheese, stirring until the sauce thickens.

5. Return chicken to the skillet, add pasta, and toss to coat. Use reserved pasta water to adjust sauce consistency if needed. Season with red pepper flakes if desired.

6. Divide into meal prep containers, let cool, then seal and refrigerate for up to 4 days. Reheat with a splash of water or broth.