Bring a large pot of generously salted water to a rolling boil and cook the twisted pasta according to package directions until al dente, then drain and reserve 1 cup of pasta cooking water.

While pasta cooks, pound chicken breasts to an even thickness of about 3/4 inch using a meat mallet, then pat completely dry with paper towels.

Season both sides of chicken generously with salt, black pepper, garlic powder, onion powder, paprika, and half of the Italian seasoning, pressing seasonings into the meat.

Heat olive oil in a large skillet over medium-high heat until shimmering, then carefully add chicken breasts and sear for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.

Remove cooked chicken from skillet and transfer to a cutting board, tenting loosely with foil to keep warm while you prepare the sauce.

Reduce heat to medium and add butter to the same skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Add minced garlic to the melted butter and sauté for 1-2 minutes until fragrant and lightly golden, stirring constantly to prevent burning.

Pour in heavy cream and bring to a gentle simmer, stirring frequently, then reduce heat to medium-low and let simmer for 3-4 minutes to thicken slightly.

Add grated Parmesan cheese in three additions, stirring well after each addition until cheese melts completely and sauce becomes smooth and creamy.

Stir in remaining Italian seasoning and season sauce with salt and pepper to taste, adjusting consistency with reserved pasta water if needed.

Add drained pasta to the skillet and toss thoroughly with tongs until every piece is evenly coated with the creamy garlic parmesan sauce.

Slice rested chicken breasts diagonally into thick pieces, arrange over the pasta, garnish with fresh parsley and additional Parmesan, then serve immediately while hot.