1. Flatten the boneless, skinless chicken breasts to ensure even cooking. Season the chicken with salt, pepper, and Italian seasoning.
2. Heat olive oil in a skillet over medium heat and cook the chicken for 5-6 minutes on each side until browned and cooked through. Remove the chicken and let it rest.
3. Boil a large pot of well-salted water and cook your preferred pasta until al dente, usually about 10 minutes. Reserve a cup of pasta water, then drain the pasta.
4. In the same skillet used for the chicken, melt butter and sauté fresh garlic along with herbs like thyme, rosemary, and sage.
5. Add cream to the skillet and bring it to a gentle simmer, stirring continuously. Gradually add freshly grated Parmesan cheese, ensuring it melts smoothly into the sauce.
6. If desired, include optional added ingredients like sun-dried tomatoes or spinach for added flavor and nutrition.
7. Return the rested chicken to the skillet, allowing it to absorb the creamy sauce for a couple of minutes.
8. Add the cooked pasta to the skillet, along with a splash of reserved pasta water and a drizzle of lemon juice to enhance the flavors. Toss everything until fully combined.
9. Serve immediately, garnishing with fresh herbs, lemon zest, or red pepper flakes as desired for extra flavor.