Start by patting your chicken pieces dry with a paper towel. Season them generously with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, add the olive oil and one tablespoon of butter. Once the pan is hot, add the chicken in a single layer. Cook for about 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Once melted, add the minced garlic. Sauté for about 1 minute until the garlic is fragrant, being careful not to let it burn. This step infuses the fat with that essential garlic flavor that defines the dish.

Pour the chicken broth and heavy cream into the skillet. Use a wooden spoon to scrape the bottom of the pan to release any browned bits left over from the chicken. Bring the liquid to a gentle simmer. Once simmering, whisk in the Parmesan cheese until it is completely melted and the sauce begins to thicken slightly. This should take about 3 to 4 minutes.

Add the cooked pasta and the seared chicken (along with any juices on the plate) back into the skillet. Toss everything together until the pasta and chicken are thoroughly coated in the creamy garlic Parmesan sauce. Let it cook together for another 2 minutes so the flavors can meld and the dish is heated through.

Remove the skillet from the heat. Taste and adjust the seasoning with more salt or pepper if needed. Sprinkle with fresh chopped parsley and a pinch of red pepper flakes if you like a bit of a kick. Serve immediately while the sauce is at its creamiest.