Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels. Season both sides with Italian seasoning, garlic powder, paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C).
3. Remove the chicken from the skillet and let it rest. Once slightly cooled, slice into thin strips or cubes.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.

Step 3: Make the Sauce

1. In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
2. Pour in the white wine (or chicken broth) and let it simmer for 2–3 minutes to reduce slightly.
3. Lower the heat and stir in the heavy cream, Parmesan cheese, Italian seasoning, crushed red pepper flakes, salt, and pepper. Whisk until the cheese is fully melted and the sauce is smooth.

Step 4: Combine and Serve

1. Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
2. Fold in the sliced chicken and allow everything to heat through for 1–2 minutes.
3. Garnish with fresh parsley and extra Parmesan cheese before serving.