Bring a large pot of salted water to a boil. Add fusilli pasta and cook until al dente, about 8-10 minutes. Remember to reserve ½ cup of pasta water before draining.

Pat chicken breast dry with paper towels. Season generously with salt, pepper, and Italian seasoning. In a skillet, sear the chicken in melted butter over medium heat for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.

Lower the heat and add the remaining butter to the skillet. Sauté minced garlic and red pepper flakes until fragrant, about 1 minute. Pour in chicken broth and scrape up any bits stuck to the pan, then stir in heavy cream and remaining seasonings. Simmer for about 2-3 minutes until the sauce begins to thicken.

Gradually add freshly grated Parmesan cheese to the sauce, stirring constantly until smooth and creamy.

Return the seared chicken to the skillet, then add the drained pasta. Toss everything together until well coated, adding reserved pasta water as needed to achieve a glossy sauce.

Adjust seasoning with more salt and pepper if desired. Garnish with fresh parsley and serve immediately for the ultimate comfort meal!