1. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.

2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side or until cooked through. Remove from skillet and let rest, then slice.

3. While chicken cooks, bring a large pot of salted water to a boil. Cook the penne pasta until al dente. Reserve 1/4 cup pasta water, then drain.

4. In the same skillet, melt remaining 1 tablespoon butter. Add minced garlic and cook until fragrant, about 1 minute.

5. Pour in the heavy cream and bring to a gentle simmer. Whisk in the parmesan cheese until melted and smooth.

6. Add drained pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a bit at a time.

7. Add sliced chicken on top of the pasta and let everything heat together for 2 minutes.

8. Garnish with fresh parsley and crushed red pepper flakes if desired. Serve immediately.