1. Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.

2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and cooked through. Remove and let rest.

3. Meanwhile, cook rotini pasta in salted boiling water until al dente. Drain and reserve ½ cup of the pasta water.

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

5. Pour in heavy cream, stirring and scraping any browned bits. Simmer for 2–3 minutes.

6. Slowly stir in the parmesan cheese until melted and smooth.

7. Add cooked pasta to the sauce and toss to coat. Add reserved pasta water a little at a time if needed to loosen the sauce.

8. Slice the rested chicken and serve over the creamy rotini. Garnish with chopped parsley if desired.