Begin by bringing a large pot of salted water to a rolling boil. Add your twisted pasta and cook it until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain the rest.

While the pasta cooks, pat chicken breasts dry and season them with salt, black pepper, and Italian seasoning. In a large skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, melt the remaining tablespoon of butter over medium heat. Add minced garlic and optional red pepper flakes, stirring for 30-60 seconds until fragrant. Deglaze with chicken broth, and stir in heavy cream and Italian seasoning. Simmer for 2-3 minutes until slightly thickened.

Lower the heat and whisk in the Parmesan cheese until the sauce is creamy. Return the chicken to the skillet, then add the drained pasta. Toss until coated in the sauce. Adjust consistency with reserved pasta water if needed. Season to taste and garnish with fresh parsley.