Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat 2 tbsp of butter over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook chicken for 6-7 minutes on each side until golden and cooked through. Remove and let rest before slicing.

In the same skillet, reduce heat to medium-low and add the remaining 1 tbsp of butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.

Pour in heavy cream and simmer gently for 3-5 minutes until thickened. Stir continuously to prevent curdling.

Return sliced chicken and cooked pasta to the skillet. Toss well to coat in sauce and warm through for 1 minute.

Serve in warm bowls, garnished with Italian seasoning or grated parmesan.