Bring a large pot of salted water to a rolling boil over high heat. Add your choice of pasta and cook for about 8-10 minutes, stirring occasionally until al dente. Once done, reserve 1 cup of the pasta water for later, then drain the pasta and set it aside in a colander while you prepare the sauce.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken breast, seasoning it generously with salt and pepper. Cook the chicken for about 6-8 minutes, stirring occasionally until it's golden brown and cooked through. Once finished, remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add the remaining 2 tablespoons of butter, allowing it to melt completely. Introduce the minced garlic and diced onion, sautéing the mixture for about 3-4 minutes until the onions become translucent and fragrant.

Pour in the heavy cream and chicken broth into the skillet, stirring to combine the ingredients smoothly. Sprinkle in the Italian seasoning and red pepper flakes, bringing the mixture to a gentle simmer. Let the sauce cook for about 5 minutes, stirring occasionally until it slightly thickens.

Return the cooked chicken and drained pasta to the skillet with the creamy sauce. Gently toss everything together for about 2 minutes, ensuring that the pasta and chicken are well coated in the sauce.

Once everything is well combined and heated through, serve the Cowboy Butter Chicken Pasta warm, topped with a generous sprinkle of grated Parmesan cheese and a garnish of fresh parsley.