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

2. Heat olive oil or butter in a large skillet over medium heat.

3. Season diced chicken with salt, pepper, and Italian seasoning. Add to skillet and cook until browned and cooked through, about 5–7 minutes.

4. Add minced garlic to the skillet and sauté for 1 minute until fragrant.

5. Pour in heavy cream and simmer gently, scraping up any browned bits from the pan.

6. Stir in Parmesan cheese until melted and sauce is smooth.

7. Return cooked chicken to the skillet, then add drained pasta. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency.

8. Season with additional salt, pepper, and red pepper flakes if desired.

9. Serve immediately, garnished with extra Parmesan or fresh herbs.