Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.

Drain the pasta and set aside, reserving a cup of pasta water.

In a large skillet, heat olive oil over medium heat. Add the chicken strips and season with salt and black pepper.

Cook the chicken for 6-8 minutes until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

Pour in chicken broth and bring to a simmer. Let it reduce for about 2-3 minutes.

Stir in heavy cream, parmesan cheese, and Italian seasoning. Mix until the sauce is smooth and creamy.

Add the cooked chicken and drained pasta to the sauce, stirring to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Divide the pasta among plates. Garnish with chopped parsley and red pepper flakes, if using.

Serve immediately and enjoy!