Bring a large pot of salted water to a boil. Add rotini and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, drain, and set aside.

Season chicken strips with salt, pepper, and Italian seasoning.

Heat olive oil and 2 tablespoons butter in a skillet. Sauté minced garlic for 30 seconds. Add chicken strips and sear for 3-5 minutes per side until cooked through.

In the same skillet, melt 2 tablespoons of butter, then pour in heavy cream and simmer for 2-3 minutes. Stir in Parmesan cheese, garlic powder, and red pepper flakes if using. Adjust thickness with reserved pasta water.

Combine cooked rotini and seared chicken in the skillet, tossing to coat everything in the sauce.

Garnish the dish with chopped parsley and extra Parmesan. Drizzle melted butter on top before serving.