Bring a large pot of salted water to a rolling boil over high heat. Add penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta, reserving ½ cup of the cooking water. Set pasta aside.

In a spacious skillet, heat olive oil over medium heat until shimmering. Season the chicken breasts with salt and black pepper, then place them in the skillet. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.

Using the same skillet, add minced garlic and sauté for approximately 1 minute over medium heat until fragrant and slightly golden.

Pour in the chicken broth and heavy cream into the skillet, stirring to combine. Increase heat slightly and bring to a gentle simmer for about 3-4 minutes until the sauce thickens.

Reduce heat to low and stir in Parmesan cheese, Italian seasoning, and optional red pepper flakes. Mix until cheese melts and sauce becomes creamy. Return cooked pasta and chicken to the skillet, tossing to coat in the sauce. Adjust thickness with reserved pasta water if needed.

Remove skillet from heat and garnish with freshly chopped parsley. Serve hot and enjoy your Creamy Chicken Pasta.