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Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add your twisted pasta and cook according to the package directions until it is al dente. Reserve about ½ cup of the starchy pasta water before draining.
Season the Chicken: Pat the chicken cubes dry and season with salt, black pepper, and half of the Italian seasoning.
Sear the Chicken: In a skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side until golden brown. Remove and set aside.
Sauté the Garlic: In the same skillet, reduce heat to medium and melt the remaining butter. Add minced garlic and red pepper flakes, cooking for 30-60 seconds until fragrant.
Build the Cream Sauce: Pour in the chicken broth, scraping up browned bits. Stir in heavy cream and remaining Italian seasoning, simmering for 2-3 minutes.
Melt the Cheese: Reduce heat to low and gradually add the Parmesan cheese, stirring until melted and smooth.
Combine: Add the seared chicken and drained pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water to adjust consistency.
Garnish and Serve: Adjust seasoning if needed and serve immediately, garnished with fresh parsley.