Bring a large pot of salted water to a boil over high heat. Add your pasta of choice and cook according to package instructions until al dente, usually around 8-10 minutes. Once done, reserve 1 cup of the pasta water for later use, then drain the pasta and set it aside while you prepare the rest of the dish.

In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 6-8 minutes per side. Once the chicken is nicely browned, remove it from the skillet and let it rest while you prepare the sauce.

In the same skillet, reduce the heat to medium-low and add the remaining butter. Once melted, toss in the minced garlic and diced onion, cooking until fragrant and translucent, about 3-4 minutes.

Pour in the heavy cream and chicken broth, stirring to combine everything. Sprinkle in the Italian seasoning, salt, pepper, and red pepper flakes if desired. Allow the mixture to simmer gently for about 5 minutes, until it thickens slightly and coats the back of a spoon.

Return the sliced chicken to the skillet along with the cooked pasta. Toss everything together in the sauce, ensuring each piece is well-coated. If the sauce is too thick, use a splash of the reserved pasta water to reach your desired consistency.

Serve the Cowboy Butter Chicken Pasta warm, topped with grated Parmesan cheese and fresh parsley for garnish.