1. Bring a large pot of salted water to a boil. Add rotini pasta and cook until just shy of al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Season sliced chicken with salt, pepper, and Italian seasoning.

3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until golden and cooked through. Transfer to a plate.

4. In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté for 1 minute until fragrant.

5. Pour in chicken broth and simmer for 2–3 minutes to deglaze the pan.

6. Stir in the heavy cream and let simmer for another 3–4 minutes until slightly thickened.

7. Lower the heat and whisk in parmesan cheese until melted and smooth. Add red pepper flakes if using.

8. Return cooked chicken to the skillet. Add the drained rotini and toss to coat in the sauce. Use reserved pasta water as needed to loosen the sauce.

9. Stir in optional add-ins like spinach or sun-dried tomatoes.

10. Garnish with parsley and extra parmesan. Serve hot and enjoy!