Begin by seasoning the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until they are cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, or until fragrant, being careful not to burn it.
Pour in the heavy cream, stirring to combine with the garlic. Bring to a gentle simmer.
Gradually whisk in the grated Parmesan cheese, Italian seasoning, and red pepper flakes. Continue to stir until the cheese is melted and the sauce is smooth.
Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld.
Garnish with chopped parsley before serving.
Notes
For a lighter version, substitute half of the heavy cream with chicken broth.
You can also add sautéed spinach or sun-dried tomatoes to the sauce for extra flavor and nutrition.
If you prefer a spicy kick, increase the amount of red pepper flakes or add a dash of hot sauce to the cream mixture.