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Bring a large pot of water to a boil and cook the pasta according to the package directions. While the pasta cooks, make the sauce.
A couple of minutes before draining the water, when the pasta is nearly done but a little tough, add the chopped chicken to the pasta. This will heat up the chopped chicken and make it moist again.
Drain the water and return the pasta and chicken to the pot.
In a small saucepan over medium-high heat, combine the olive oil, butter, garlic, salt, and red pepper flakes or ground black pepper. Cook the mixture for about 2 minutes, stirring frequently, until the garlic is toasted to a golden color and fragrant but not burned. If you're using Italian seasoning, add it to the sauce to soften the seasonings. Turn off the heat.
Pour the garlic sauce over the pasta, and add the fresh parsley and parmesan cheese. Toss to combine, until all the pasta is coated with the sauce.