In a large pot, bring salted water to a rolling boil. Add your twisted pasta and cook according to the package directions until al dente, usually around 8-10 minutes. Reserve ½ cup of the pasta water, then drain the rest and set aside.

Pat the boneless, skinless chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and half of the Italian seasoning. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Sear the chicken for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest.

Lower the heat to medium and add the remaining butter to the same skillet. Once melted, add the minced garlic and optional red pepper flakes, sautéing briefly for about 30 seconds until fragrant. Pour in the chicken broth to deglaze the skillet, scraping up any browned bits, then stir in the heavy cream and the rest of the Italian seasoning. Allow the sauce to simmer for 2-3 minutes until it thickens slightly.

Gradually add the freshly grated Parmesan cheese to the sauce, stirring continuously until it melts smoothly. Return the seared chicken and the drained pasta to the skillet. Toss everything together and add reserved pasta water if the sauce is too thick.

Taste and adjust seasoning with salt or pepper if necessary. Spoon the pasta into bowls and garnish with freshly chopped parsley. Serve warm.