Step 1: Begin by cooking the rotini pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for later.

Step 2: While the pasta is cooking, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook the chicken for 6-8 minutes, or until it is fully cooked and golden brown on the outside. Remove the chicken from the skillet and set aside.

Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic!

Step 4: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Add the heavy cream and bring the mixture to a simmer. Stir in the Parmesan cheese and let it melt into the sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

Step 5: Return the cooked chicken to the skillet and stir to combine with the sauce. Add the cooked rotini pasta and toss everything together until the pasta is well coated with the creamy sauce. Sprinkle with red pepper flakes (if using) and garnish with fresh parsley before serving.