Cook the pasta: Boil the pasta in salted water until al dente. Reserve some pasta water, then drain.

Cook the chicken: Season chicken with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet and cook chicken until golden brown and cooked through. Remove and set aside.

Sauté the garlic: Add butter to the same skillet. Add minced garlic and cook for about 30–60 seconds until fragrant.

Make the sauce: Pour in chicken broth and heavy cream. Bring to a gentle simmer and cook for 2–3 minutes.

Add Parmesan: Reduce the heat and gradually stir in the freshly grated Parmesan until the sauce becomes smooth and creamy.

Combine: Add the cooked pasta and toss until evenly coated. Add reserved pasta water a little at a time if the sauce is too thick.

Add chicken: Return the chicken to the skillet and toss everything together until heated through.

Finish: Add fresh parsley, black pepper, and optional red pepper flakes. Serve immediately with extra Parmesan.