Season the chicken breasts generously with salt, black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 6-7 minutes on each side until golden brown and cooked through. Remove and set aside.

In a large pot, bring salted water to a rolling boil. Cook the pasta according to package instructions until al dente, around 8-10 minutes. Reserve about ½ cup pasta water, then drain and set aside.

In the same skillet, reduce heat and add butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant.

Pour in heavy cream, stirring to combine. Allow to simmer on low heat for 2-3 minutes.

Whisk in grated Parmesan cheese until it melts and thickens. Stir continuously to achieve a smooth sauce.

Add the drained pasta to the sauce, tossing to coat. Adjust with reserved pasta water if necessary.

Slice the rested chicken and return it to the skillet with the pasta and sauce. Fold everything together and heat through for 2-3 minutes.

Garnish with freshly chopped parsley or basil and serve hot.