Begin by bringing a large pot of salted water to a rolling boil. Add 1 pound of twisted pasta (fusilli) and cook according to package instructions until al dente, usually about 8–10 minutes. Stir occasionally to prevent sticking. Once cooked, reserve ½ cup of pasta water, drain the rest, and set the pasta aside in a bowl.

Pat 1 pound of boneless, skinless chicken breasts dry with paper towels, then season generously with salt, pepper, and ½ teaspoon of Italian seasoning. In a large skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Add the chicken cubes in a single layer and sear each side for 3–4 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add 4–5 minced garlic cloves and optional ¼ teaspoon of red pepper flakes, sautéing for about 1 minute until fragrant. Carefully deglaze the skillet with ½ cup of chicken broth, scraping up any flavorful bits.

Pour in 1½ cups of heavy cream and add the remaining ½ teaspoon of Italian seasoning. Allow the mixture to simmer on low for about 2–3 minutes, stirring often. Gradually whisk in 1 cup of freshly grated Parmesan cheese until melted and well combined.

Return the seared chicken to the skillet along with the reserved pasta. Toss everything gently to coat the pasta and chicken in the creamy garlic Parmesan sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency. Season with additional salt and pepper to taste.

Once your dish is well combined, remove it from heat. Sprinkle 2 tablespoons of chopped fresh parsley over the top for a fresh touch. Serve your Ultimate Creamy Garlic Parmesan Chicken Pasta immediately while hot, and enjoy the comforting flavors!