1-Start by cooking the noodles in salted boiling water until they reach al dente, about 10 minutes, and remember to reserve 1/2 cup of pasta water before draining it. This water can help tweak the sauce later if needed.

2-Next, season the chicken breasts with 1 teaspoon Italian seasoning, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper. In a pan, sauté the chicken in 2 tablespoons extra-virgin olive oil over medium-high heat for 5 to 7 minutes on each side, adding 1 tablespoon butter after flipping, until it hits 165°F inside. Let the chicken rest for 3 minutes, then slice it up.

3-For the sauce, use the same pan to melt 1/2 cup butter over medium-low heat and whisk in 2 cups heavy whipping cream. Add 1 clove minced garlic, 3/4 teaspoon garlic powder, 3/4 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper, then simmer gently for 3-4 minutes until it thickens. Stir in 2 cups freshly grated Parmesan cheese until smooth, and adjust with that reserved pasta water if the sauce is too thick.

4-Finally, toss the sauce right away with the cooked pasta and top with the sliced chicken. Garnish with parsley, extra Parmesan, and black pepper if you like. This whole process takes about 33 minutes, and tips like monitoring the chicken’s internal temperature help avoid overcooking.