Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the fusilli pasta and cook for 8–10 minutes until al dente, stirring occasionally. Reserve ½ cup of the pasta water for later, then drain the pasta and set it aside in a large bowl.

While the pasta cooks, season both sides of the chicken breasts generously with salt, pepper, and Italian seasoning. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the seasoned chicken and sear for 3–4 minutes on each side until golden brown and fully cooked through. Once done, remove the chicken from the skillet and let it rest on a cutting board.

In the same skillet, lower the heat slightly and add another tablespoon of butter. Allow it to melt, then add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Next, carefully deglaze the skillet with ½ cup of chicken broth, scraping up any browned bits from the bottom. Stir in 1 cup of heavy cream and bring the mixture to a gentle simmer for 2-3 minutes.

Gradually whisk in the freshly grated Parmesan cheese into the creamy garlic sauce. Keep stirring until the cheese melts completely and the sauce becomes smooth and velvety. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.

Return the sliced chicken to the skillet with the garlic Parmesan sauce. Next, add the cooked fusilli pasta and gently toss everything together to coat the pasta and chicken in that luscious creamy sauce. For extra brightness, adjust the sauce's consistency with more reserved pasta water if needed. Serve immediately, garnished with fresh parsley for a pop of color.