Pat the chicken breasts dry with paper towels and season them with salt, pepper, and half of the Italian herb mix.

Heat a large skillet over medium-high heat and add 1 tablespoon of unsalted butter. Sear the chicken for 3-4 minutes on each side until golden brown and fully cooked.

Transfer the chicken to a plate and keep warm.

In the same skillet, melt another tablespoon of butter, add minced garlic and chili flakes, and sauté for 30-60 seconds until fragrant.

Pour in the chicken stock and scrape up any golden bits from the pan, simmer for a couple of minutes to blend flavors.

Lower the heat and stir in the heavy cream and remaining Italian herbs. Simmer gently for 2-3 minutes, stirring occasionally.

Gradually add the parmesan cheese while stirring continuously until melted and incorporated into the sauce.

Cook the fusilli pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Reserve a cup of pasta cooking water before draining.

Add the drained pasta to the skillet with the sauce, then add the seared chicken. Mix gently, adjusting the sauce consistency with reserved pasta water if needed.

Taste and adjust seasoning with salt and pepper, garnish with chopped parsley, and serve hot.