1. Season chicken breasts on both sides with salt, black pepper, and red pepper flakes.

2. In a large skillet, melt 1–2 tablespoons of butter over medium-high heat and sear chicken for 5–6 minutes per side until cooked through. Remove and let rest.

3. While the chicken cooks, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve ½ cup of the pasta water, then drain.

4. In the same skillet, reduce heat to medium, add another tablespoon of butter if needed, and sauté garlic until fragrant (about 1 minute).

5. Pour in heavy cream, stir, and bring to a gentle simmer. Add parmesan cheese and stir until melted and smooth.

6. Slice rested chicken into strips.

7. Add cooked pasta to the sauce and stir well to coat. Add reserved pasta water as needed to loosen the sauce.

8. Plate pasta and top with sliced chicken. Garnish with parsley and more parmesan if desired. Serve hot.