Cook Pasta: Bring a large pot of salted water to a rolling boil. Add penne pasta and cook until al dente according to package instructions (about 9-10 minutes). Reserve 1/2 cup of starchy pasta water, drain, and set aside.

Season & Sear Chicken: Pat the cubed chicken dry with paper towels. Season evenly with Italian seasoning, garlic powder, sea salt, and black pepper. In a deep cast iron or stainless steel skillet, melt 1 tbsp butter with 1 tbsp olive oil over medium-high heat. Add chicken in a single layer and sear undisturbed for 3-4 minutes until golden-brown, then flip and cook for another 3 minutes until cooked through (165°F / 74°C). Transfer chicken to a clean plate.

Sauté Fragrant Garlic: In the same skillet over medium heat, melt the remaining 1 tbsp butter. Add the minced garlic and red pepper flakes. Sauté gently for 60 seconds until fragrant and golden, taking care not to burn.

Simmer Velvety Cream Sauce: Pour in the chicken broth, using a wooden spoon to scrape up all the savory browned bits from the bottom of the skillet. Bring to a gentle simmer for 2 minutes to reduce slightly. Pour in the heavy cream and simmer gently on low heat for 3-4 minutes until the sauce slightly thickens.

Melt Parmesan & Combine: Remove skillet from direct heat for 30 seconds (to prevent curdling). Gradually whisk in the freshly grated parmesan cheese in small handfuls until completely melted and silky smooth. Stir in fresh chopped parsley.

Toss, Garnish & Serve: Return the cooked penne and seared chicken bites (along with any resting juices) to the skillet. Toss thoroughly for 1-2 minutes over low heat until the pasta is luxuriously coated in sauce. (If sauce is too thick, splash in 2-3 tablespoons of reserved pasta water). Garnish with shaved parmesan and cracked black pepper. Serve warm immediately!