Boil salted water in a large pot, add pasta, and cook until al dente. Drain and set aside.

In a skillet over medium heat, melt 2 tablespoons of butter. Season chicken with salt, pepper, and Italian seasoning. Cook for about 6-7 minutes per side until golden brown. Remove from skillet and let rest.

In the same skillet, melt the remaining butter and sauté minced garlic until fragrant. Add heavy cream and stir until slightly thickened.

Slice the rested chicken into bite-sized pieces and return it to the skillet with the drained pasta. Toss gently in the sauce until well coated.

Plate generously and garnish with extra Italian seasoning or freshly grated Parmesan if desired.