Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add your pasta of choice, cooking it until al dente, about 8-10 minutes.

In a deep skillet, melt 2 tablespoons of butter over medium heat. Add diced chicken breast, seasoning it generously with salt and pepper. Cook for 6-8 minutes until golden brown and cooked through.

In the same skillet, add the remaining 2 tablespoons of butter. Toss in minced garlic and diced onion, stirring for about 3-4 minutes until fragrant and the onions turn translucent.

Stir in the heavy cream and chicken broth into the skillet, sprinkle in Italian seasoning and red pepper flakes, and allow to simmer for 5 minutes.

Return the cooked chicken and drained pasta to the skillet. Toss to ensure the pasta is well coated in the creamy sauce.

Remove from heat and top with freshly grated Parmesan cheese. Garnish with chopped fresh parsley before serving.