1. Slice chicken breasts into thin strips. In a large deep skillet or pot, heat olive oil over medium-high. Add the chicken, season with salt, pepper, and Italian seasoning, and sear until golden and cooked through. Remove and set aside.

2. In the same pot, add a little more olive oil if needed and sauté the garlic until fragrant. Stir in red pepper flakes and toast briefly.

3. Pour in the chicken broth and bring it to a simmer. Add the uncooked linguine and reduce the heat to medium. Stir often to prevent sticking and cook until pasta is al dente and most of the liquid is absorbed.

4. Lower the heat and pour in the heavy cream. Stir well to combine. Add the Parmesan cheese and stir until melted and creamy.

5. Add the seared chicken back into the pot. Stir to combine and simmer for 2–3 minutes. Adjust seasoning to taste.

6. Serve hot with extra Parmesan and red pepper flakes if desired.