Cook Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook until al dente, about 8–10 minutes, reserving ½ cup of pasta water before draining.

Sear Chicken: Pat chicken breasts dry, season with salt, pepper, and half Italian seasoning. Melt 1 tablespoon of butter in a skillet and sear chicken for 3–4 minutes per side until golden brown. Remove and let rest.

Make Sauce: In the same skillet, reduce heat and add remaining butter. Once melted, sauté minced garlic until fragrant, about 30 seconds. Deglaze with chicken broth, then stir in heavy cream and simmer for 2–3 minutes.

Incorporate Cheese: Reduce heat to medium-low and whisk in Parmesan until melted and smooth. Adjust thickness with reserved pasta water as needed.

Combine: Return chicken and add drained pasta to the skillet, tossing to coat everything in the sauce. Adjust seasoning if needed.

Garnish and Serve: Remove from heat, garnish with parsley, and serve immediately.