Start by bringing a large pot of salted water to a rolling boil. Add your twisted pasta and cook until al dente, around 8–10 minutes. Reserve ½ cup of pasta water before draining. Drain the pasta and set aside.

In a large skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Pat the cubed chicken dry and season with salt, black pepper, and half of the Italian seasoning. Sear the chicken for 3–4 minutes on each side until golden brown, then remove and set aside.

Reduce heat to medium and add the remaining tablespoon of butter. Once melted, add the minced garlic and optional red pepper flakes. Sauté for 30–60 seconds until fragrant. Pour in the chicken broth to deglaze the pan and simmer briefly before adding heavy cream and remaining Italian seasoning.

Once the sauce has thickened for 2–3 minutes, gradually whisk in the Parmesan cheese until melted and smooth. Adjust consistency with reserved pasta water if necessary.

Return the seared chicken and pasta to the skillet, gently toss to coat with the sauce. Adjust seasoning with salt and pepper, and garnish with freshly chopped parsley before serving.