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

2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add chicken and sear for 6–7 minutes per side until golden and cooked through. Remove and let rest.

3. In a pasta pot, boil rotini in salted water until al dente. Reserve 1/2 cup of pasta water. Drain and set aside.

4. In the same skillet, add remaining butter and minced garlic. Sauté until fragrant (about 1 minute).

5. Pour in heavy cream and bring to a gentle simmer. Slowly whisk in the parmesan cheese until smooth and melted.

6. Toss cooked pasta into the sauce, adding reserved pasta water as needed to loosen the consistency.

7. Slice rested chicken into thick strips and place on top of the pasta.

8. Garnish with fresh parsley and serve hot.