Bring a large pot of salted water to a rolling boil and cook the pasta until al dente per package directions. Reserve 1/2 cup of starchy pasta water, then drain the pasta.

Pat the chicken pieces dry with paper towels, then season with fine salt, black pepper, and 1/2 teaspoon of Italian seasoning.

Heat a large skillet over medium-high heat, add 1 tablespoon of butter and let it melt until foamy.

Sear the chicken 3 to 4 minutes per side until golden and cooked through. Transfer the cooked chicken to a plate, keeping the pan juices.

Lower the heat, add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in minced garlic and red pepper flakes; cook for 30 to 60 seconds until fragrant.

Pour in the chicken broth, deglazing the pan by scraping up the browned bits. Stir in heavy cream and remaining Italian seasoning, and let it simmer for 2 to 3 minutes to thicken.

Gradually add the grated Parmesan, stirring until melted and the sauce is smooth.

Return seared chicken and its juices to the skillet, add drained pasta, and toss until everything is evenly coated with sauce.

Adjust seasoning with salt and pepper as needed, garnish with chopped parsley, and serve warm.