Trim and pat dry the chicken breasts, then season with salt, pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat and add chicken, searing for 5-6 minutes on each side.

Cook rotini pasta in salted boiling water until al dente, then toss with butter after draining.

In the same skillet, melt butter and sauté minced garlic until fragrant.

Pour in heavy cream and simmer for 3-4 minutes until thickening.

Stir in Parmesan cheese until melted and smooth, adjust seasoning if needed.

Slice the rested chicken and combine it with pasta in the skillet, tossing to coat.

Serve hot, garnished with fresh parsley and additional Parmesan if desired.