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

Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest.

Cook the rotini pasta according to package instructions. Drain and toss with a small amount of butter.

In the same skillet, melt butter and sauté the minced garlic for about 30 seconds until fragrant.

Pour in the heavy cream and simmer for 3-4 minutes, stirring occasionally. Add Parmesan cheese and stir until the sauce is smooth and creamy.

Slice the chicken into strips. Mix the pasta into the sauce until fully coated.

Serve the pasta on plates, top with sliced chicken, spoon extra sauce over, and garnish with parsley if desired.