Bring a large pot of salted water to a boil over high heat. Add twisted pasta and cook until al dente, around 8-10 minutes. Reserve ½ cup pasta water, drain, and set aside.

Season cubed chicken breasts with salt, pepper, and ½ teaspoon Italian seasoning. Heat skillet over medium-high heat, melt 1 tablespoon butter, and sear chicken for 3-4 minutes per side until golden-brown.

In the same skillet, add remaining butter, melt, then add minced garlic and red pepper flakes, sautéing for 30 seconds. Pour in chicken broth to deglaze the skillet, scraping browned bits.

Lower the heat, stir in the heavy cream and simmer for 2-3 minutes until slightly thickened. Gradually add Parmesan cheese, stirring continuously until melted.

Return cooked chicken to the skillet and add reserved pasta along with a splash of reserved pasta water if needed. Toss to coat in the sauce.

Transfer to a serving dish, garnish with chopped parsley, and serve immediately.