Start by filling a large pot with water and bringing it to a rolling boil. Add a generous pinch of salt to the water for flavor, then toss in your twisted fusilli or penne. Cook the pasta according to package directions until al dente, typically around 8-10 minutes. Once cooked, reserve ½ cup of pasta water, drain the pasta, and set it aside.

While the pasta cooks, take your chicken breasts and pat them dry with paper towels to ensure a nice sear. Season both sides with salt, pepper, and half of the Italian seasoning. In a large skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Sear the chicken pieces for 3-4 minutes on each side, until they turn golden brown and are cooked through. Remove them from the pan and set aside.

In the same skillet, reduce the heat to medium and add the remaining butter. Once melted, toss in the minced fresh garlic along with a pinch of red pepper flakes, allowing them to sauté for about 30-60 seconds until fragrant. Next, pour in the chicken broth, scraping the bottom of the pan to deglaze and incorporate any flavorful bits. Stir in the heavy cream and the rest of the Italian seasoning, letting it simmer for 2-3 minutes until slightly thickened.

Reduce the heat to low, and gradually whisk in freshly grated Parmesan until the sauce is creamy and smooth. Return the seared chicken to the skillet, along with the drained pasta. Gently toss everything until the pasta is well coated in the creamy garlic Parmesan sauce. If the sauce is too thick, add a splash of the reserved pasta water until you achieve your desired consistency.

Before serving, taste your creamy garlic Parmesan chicken pasta and adjust the seasoning with additional salt and black pepper as needed. Garnish with freshly chopped parsley for a vibrant touch, and dish out the pasta immediately. Enjoy your comforting, homemade meal that brings warmth and satisfaction to your busy weeknight!