Bring a large pot of salted water to a rolling boil. Add your twisted pasta (fusilli) and cook for about 8-10 minutes until al dente. Reserve ½ cup of pasta water before draining.

Season the chicken breasts with salt and pepper. In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown and cooked through. Remove and slice into bite-sized pieces.

In the same skillet, reduce heat to medium. Add the remaining butter, sauté minced garlic and optional red pepper flakes until fragrant. Deglaze with chicken broth, then stir in heavy cream and Italian seasoning. Simmer for 3-4 minutes.

Whisk in freshly grated Parmesan cheese until smooth. Return sliced chicken and drained pasta to the skillet. Toss to combine, adjusting sauce thickness with reserved pasta water. Garnish with fresh parsley before serving.