Cook the pasta: Boil the pasta in well-salted water according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain.

Season and sear the chicken: Pat the chicken dry and season with 1/2 teaspoon of the salt, the pepper, and the Italian seasoning. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes, stirring occasionally, until browned and it reaches 165°F in the center. Transfer to a plate.

Cook the garlic gently: Reduce the heat to medium-low and melt the butter in the same skillet. Add the garlic and cook for 1-2 minutes, stirring, just until fragrant and soft. Don't let it brown or it turns bitter.

Build the cream sauce: Pour in the chicken broth, scraping up the browned bits, then stir in the heavy cream and remaining 1/2 teaspoon salt. Bring to a gentle simmer and cook for 3-4 minutes, until slightly thickened.

Melt in the parmesan: Reduce the heat to low and stir in the parmesan, a handful at a time, until the sauce is smooth. Keeping it off a hard boil is what keeps it from turning grainy.

Combine: Add the drained pasta and seared chicken to the skillet and toss to coat, loosening the sauce with a splash of the reserved pasta water until it clings to every noodle.

Garnish and serve: Sprinkle with fresh parsley and extra parmesan and serve warm.