1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

2. Season chicken breasts with salt, pepper, and Italian seasoning.

3. Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Sear chicken until golden and fully cooked through. Set aside and let rest before slicing.

4. In the same skillet, add 2 tablespoons of butter and minced garlic. Sauté until fragrant and lightly golden.

5. Pour in heavy cream and chicken broth. Stir and simmer gently for 3-4 minutes.

6. Add Parmesan and mozzarella cheeses. Stir until the sauce is smooth and thickened. Add a splash of pasta water if needed to thin.

7. Return pasta to the skillet and toss until well coated in sauce.

8. Slice the chicken and place it over the pasta or mix it in. Let everything heat together for 1-2 minutes.

9. Serve hot, topped with extra Parmesan or chopped parsley if desired.