Bring a large pot of salted water to a boil. Add in the fusilli and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain the rest.

Pat the chicken breast dry with a paper towel. Season it generously with salt, pepper, and Italian seasoning on both sides.

Heat the butter in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Sear for 3-4 minutes per side until golden brown.

Remove the chicken from the skillet and set it aside. In the same skillet, add more butter, minced garlic, and red pepper flakes. Cook for 30-60 seconds until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and remaining Italian seasoning, and simmer for 2-3 minutes.

Gradually add the Parmesan cheese to the sauce, stirring continuously until smooth and fully melted.

Return the seared chicken to the skillet, then add the drained pasta. Toss everything to ensure the pasta is coated.

If the dish feels too thick, stir in some reserved pasta water until desired consistency is reached. Serve immediately.