Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente according to package directions, usually 9 to 11 minutes. Drain and set aside. Do not rinse the pasta.

Melt 2 tablespoons of butter in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning on both sides. Cook for 6 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F. Remove from the skillet and let rest for at least 5 minutes before slicing.

In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the minced garlic and stir for about 1 minute until fragrant. Pour in the heavy cream and stir continuously for 2 to 3 minutes until the sauce thickens slightly.

Slice the rested chicken into bite-sized pieces. Return the chicken and drained pasta to the skillet. Toss gently until everything is fully coated in the sauce. Plate and garnish with freshly grated Parmesan or extra Italian seasoning if desired.