Bring a large pot of salted water to a rolling boil while you prepare ingredients—precision timing matters here. Add pasta and cook according to package directions, reserving 1 cup of starchy pasta water before draining.

Heat olive oil in a large skillet over medium heat for exactly 1 minute. Add minced garlic and cook for 90 seconds only, stirring constantly until fragrant but not browned, watching carefully to prevent bitterness that ruins the entire dish.

Increase heat to medium-high and add chicken pieces seasoned with salt, pepper, and Italian seasoning. Sear for 6-7 minutes total, resisting the urge to stir constantly—let each side develop golden color before moving pieces around for that restaurant-quality appearance.

Reduce heat to medium and pour chicken broth into the skillet, scraping up browned bits with a wooden spoon—these fond particles contain concentrated flavor. Add red pepper flakes and white wine vinegar, then simmer uncovered for 4 minutes until the liquid reduces by one-third, concentrating the savory garlicky chicken pasta sauce.

Stir in heavy cream and butter, whisking until smooth and glossy. Pour in the reserved pasta water gradually while stirring—the starch transforms this into a silky coating that clings beautifully to the pasta without requiring cream reduction.

Add drained pasta directly to the skillet and toss gently for 2-3 minutes, allowing the noodles to absorb the sauce. Finish with lemon juice, fresh parsley, and half the parmesan cheese, folding gently to combine while maintaining the pasta's tender texture.

Plate immediately into warm bowls, dividing sauce evenly and topping with remaining parmesan. Serve with crusty bread to capture every drop of this luxurious sauce.