Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your favorite pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once done, reserve 1 cup of the pasta water, then drain the pasta and set it aside.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add diced chicken breast, seasoning with salt and pepper, and sauté for 6-8 minutes until golden brown and fully cooked.

Using the same skillet, melt another tablespoon of butter over medium heat. Add minced garlic and diced onion, stirring occasionally for about 3-4 minutes.

Pour in heavy cream and chicken broth into the skillet, stirring well to combine. Add Italian seasoning and red pepper flakes and let it simmer for about 5 minutes.

Return the sautéed chicken along with the drained pasta to the skillet, tossing gently to coat everything in the sauce.

Remove from heat and add freshly grated Parmesan cheese, stirring until it melts into the creamy sauce. Garnish with freshly chopped parsley and serve immediately.