Begin by bringing a large pot of salted water to a rolling boil. Add your preferred pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1 cup of pasta water, drain the pasta, and set aside.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add seasoned chicken breast pieces and cook for about 6-8 minutes until golden brown. Remove chicken and let rest.

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add minced garlic and diced onion. Sauté for 3-4 minutes until the onion becomes translucent.

Pour in the heavy cream and chicken broth, stirring to combine. Add Italian seasoning and red pepper flakes. Simmer for about 5 minutes, adjusting thickness with reserved pasta water if necessary.

Return the chicken and pasta to the skillet, toss together in the creamy sauce, and cook for an additional 2 minutes on medium heat.

Serve warm in bowls, topping with freshly grated Parmesan cheese and chopped parsley. Enjoy!