Fill a large pot with water and bring to a boil. Add salt and cook the twisted pasta for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.

Season chicken breasts with salt, pepper, and Italian seasoning. Melt 2 tablespoons of butter in a skillet, add chicken, and cook for 5-7 minutes per side until cooked through. Remove and let rest.

In the same skillet, melt remaining butter, add garlic and red pepper flakes, and sauté for 30 seconds. Add chicken broth and simmer for 2 minutes. Stir in heavy cream and extra Italian seasoning, simmer until thickened.

Whisk in Parmesan cheese until smooth. Return chicken (sliced if desired) and add cooked pasta. Toss with reserved pasta water to reach desired consistency. Adjust seasoning.

Transfer to a serving dish and garnish with parsley. Serve warm and enjoy!