Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your twisted pasta of choice and cook according to the package instructions until al dente, typically around 8-10 minutes. Remember to reserve ½ cup of the starchy pasta water before draining.

While the pasta cooks, dry two boneless, skinless chicken breasts with paper towels and season them generously with salt and black pepper. In a large skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Add the chicken to the skillet and sear for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet, allowing it to rest on a plate.

In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Once melted, add minced garlic and optional red pepper flakes, frying for about 30-60 seconds until fragrant. Carefully pour in chicken broth, scraping the bottom of the skillet to deglaze, then stir in heavy cream and Italian seasoning. Allow the mixture to simmer for about 2-3 minutes.

Lower the heat further and gradually mix in freshly grated Parmesan cheese, stirring continuously until fully melted and the sauce is smooth. Return the seared chicken, diced into bite-sized pieces, back to the skillet, along with the drained pasta.

Gently toss all the ingredients in the skillet, ensuring the pasta is well-coated in the creamy sauce. If the sauce appears too thick, slowly add reserved pasta water until the desired consistency is reached. Season to taste with additional salt, black pepper, and garnish with chopped fresh parsley before serving immediately.