Bring a large pot of salted water to a rolling boil. Add the rotini and cook for 8-10 minutes until al dente. Reserve ½ cup of pasta water, drain, and set aside.

Season the chicken breasts with salt, pepper, and Italian seasoning. In a skillet, heat olive oil and butter over medium-high heat. Add minced garlic and sauté for 30 seconds. Add the chicken and cook for 3-5 minutes on each side until golden brown and cooked through. Remove and set aside.

In the same skillet, melt remaining butter over medium heat. Pour in the heavy cream, stirring continuously and gently simmering for 3-4 minutes until thickened.

Stir in grated Parmesan, garlic powder, and red pepper flakes. If needed, adjust thickness with reserved pasta water.

Add the cooked rotini to the sauce, tossing to combine. Return the chicken to the skillet, mixing everything together. Serve immediately garnished with parsley and extra Parmesan.