1. Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Cook pasta according to package instructions until al dente, about 8 minutes.
• Before draining, reserve ½ cup of pasta water to use for adjusting the sauce later.
• Drain the pasta and set aside.

2. Cook the Chicken:

• While the pasta cooks, season the chicken pieces with Italian seasoning, salt, and black pepper.
• Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
• Add the chicken pieces and cook until golden-brown on all sides and cooked through, about 6 minutes per side.
• Remove chicken from the skillet and set aside.

3. Make the Garlic Parmesan Sauce:

• In the same skillet, melt 4 tbsp butter over medium heat.
• Add the minced garlic and sauté for about 1 minute, until fragrant (be careful not to burn the garlic).
• Pour in the heavy cream and bring to a gentle simmer. Let it thicken slightly, about 3-4 minutes.
• Gradually whisk in the grated parmesan cheese until the sauce becomes smooth and creamy.
• If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.

4. Combine:

• Add the cooked chicken back to the skillet and stir to combine with the sauce.
• Add the cooked pasta to the skillet and toss everything together, ensuring the pasta is well-coated with the creamy sauce.
• Adjust seasoning with salt and pepper, if needed.

5. Serve:

• Garnish with chopped parsley, extra parmesan cheese, and red pepper flakes for a little heat, if desired.
• Serve immediately with a side of garlic bread or a crisp salad for a complete meal.