Bring a large pot of salted water to a boil. Add the pasta and cook until al dente following the package directions. Drain and set aside, saving a small cup of the pasta water for the sauce if needed.

Pat the chicken breasts dry. Season both sides evenly with salt, pepper, and Italian seasoning.

Heat a skillet over medium heat. Melt 2 tablespoons of butter until foamy. Add the chicken and cook for about 6 to 7 minutes per side, or until the exterior is golden and the internal temperature reaches 165°F. Transfer the chicken to a plate and let it rest for 5 minutes.

Lower the heat to medium-low and add the remaining 1 tablespoon of butter to the same skillet. Add minced garlic and sauté briefly until fragrant, about 30 to 45 seconds; do not let it brown.

Pour in the heavy cream and stir, bringing the mixture to a gentle simmer. Let it reduce slightly for about 2 to 3 minutes, until it thickens enough to coat the back of a spoon. Taste and adjust with salt and pepper.

If the sauce gets too thick, loosen with a splash of the reserved pasta water.

Slice the rested chicken into strips or bite-sized pieces. Return the cooked pasta and sliced chicken to the skillet and toss gently to coat everything in the cream sauce. Heat for about a minute to bring everything together.

Serve hot and sprinkle extra Italian seasoning or grated Parmesan if desired.