Start by trimming any fat or grizzle off the chicken. Dice the chicken into 1-inch cubes. In a bowl, sprinkle 2 teaspoons Italian seasoning, kosher salt, and a pinch of pepper over the chicken and toss to coat evenly.
In a large, deep sauté pan that can be fitted with a lid, heat 1 tablespoon extra virgin olive oil over medium-high heat. Once heated, add the seasoned chicken and allow it to cook for about 2 minutes.
Add in the diced shallot and continue to sauté, stirring often. You want to see the shallots begin to soften as the chicken browns on all sides, which should take around 2 to 3 minutes.
Reduce the heat to medium and add in 4-6 cloves garlic, minced. Sauté for about 30 to 60 seconds, just enough to toast the garlic without burning it.
Pour in 2 cups low-sodium chicken broth and deglaze the pan by scraping up all the browned bits from the bottom. This adds amazing flavor to your sauce!
Next, add ½-1 teaspoon kosher salt, 2 teaspoons Italian seasoning, and ¼ teaspoon crushed red pepper flakes (if using). Allow the broth to come to a light boil.
Once the broth begins to bubble, add in 8 oz dry pasta and stir to ensure the pasta is submerged in the broth.
Cover the pan, lower the heat to medium-low, and cook for 10 to 13 minutes, or until the pasta is almost al-dente. Make sure to stir every 2 to 3 minutes, removing the lid quickly before replacing it.
After the cooking time, remove the lid and add ½ cup finely grated parmesan cheese and ½ cup heavy cream. Stir until the parmesan melts and the sauce thickens slightly.
Finally, remove from the heat. Taste your dish and adjust the salt and pepper as needed. Serve with freshly minced parsley if desired!
