Bring a large pot of salted water to a rolling boil over high heat. Add twisted pasta and cook until al dente, around 8-10 minutes. Reserve ½ cup of pasta water, then drain and set aside.

Heat a large skillet over medium-high heat and add 1 tablespoon of unsalted butter. Season chicken breasts with salt, pepper, and half of the Italian seasoning. Sauté chicken for 5-7 minutes per side until cooked through.

In the same skillet, melt 2 tablespoons of unsalted butter, then add minced garlic and sauté for about 1 minute. Pour in chicken broth, scrape up brown bits, and simmer for a couple of minutes before adding heavy cream.

Bring the mixture to a gentle simmer, then gradually whisk in freshly grated Parmesan cheese, stirring until melted and creamy. Stir in remaining Italian seasoning and red pepper flakes.

Slice cooked chicken into strips and return it to the skillet with the sauce. Add drained pasta and toss gently for 2-3 minutes until coated. If too thick, add reserved pasta water to desired consistency.

Remove from heat and sprinkle with chopped parsley before serving. Enjoy your Creamy Garlic Parmesan Chicken Pasta hot.