1. Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.

2. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 5–6 minutes per side until golden and fully cooked. Remove from skillet and let rest.

3. In a large pot, boil salted water and cook rotini pasta according to package instructions until al dente. Drain and set aside.

4. In the same skillet used for chicken, melt butter and sauté minced garlic for 1 minute until fragrant.

5. Add heavy cream and bring to a gentle simmer. Stir in parmesan cheese until the sauce becomes smooth and creamy.

6. Add the cooked pasta into the sauce, tossing to coat evenly. Sprinkle in red pepper flakes and chopped parsley. Stir to combine.

7. Slice the rested chicken and serve over the creamy twisted pasta. Garnish with extra parsley and parmesan, if desired.