Season the chicken breasts with Italian seasoning, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C).

Remove the chicken from the skillet, let it rest for 5 minutes, then slice it into strips. Set aside.

While the chicken rests, cook the penne pasta according to package directions until al dente.

Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the remaining water and set the pasta aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.

Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.

Reduce the heat to low and stir in the heavy cream. Let it simmer gently for 2-3 minutes to slightly thicken.

Remove the skillet from the heat. Gradually stir in the grated Parmesan cheese until the sauce is smooth and the cheese is fully melted.

Add the cooked penne pasta and the sliced chicken back into the skillet.

Toss everything gently to coat with the creamy sauce. If the sauce is too thick, add a tablespoon of the reserved pasta water at a time until the desired consistency is reached.

Serve immediately, garnished with extra Parmesan and fresh parsley.