Begin by bringing a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, around 8-10 minutes. Drain and set aside.

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

Add the remaining butter and minced garlic to the skillet. Sauté garlic for about 1 minute until fragrant and golden, being careful not to burn.

Pour in the heavy cream, stirring continuously to bring to a gentle simmer. Allow the sauce to thicken slightly for 3-5 minutes.

Slice the chicken and return it to the skillet with the sauce. Add drained pasta and toss gently to coat everything in the sauce.

Plate the dish and garnish with additional Italian seasoning or freshly grated Parmesan cheese. Serve immediately.