Heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt and black pepper.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium and add minced garlic to the same skillet. Cook for 1 minute until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth and heavy cream, stirring to combine.
Add the uncooked penne pasta to the skillet. Bring the mixture to a simmer and cook uncovered for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Return the cooked chicken to the skillet.
Stir in the grated Parmesan cheese, dried Italian seasoning, crushed red pepper flakes, and butter. Mix well until the cheese and butter are melted and the sauce is creamy.
Cook for an additional 2 minutes to heat everything through.
Remove from heat and sprinkle chopped fresh parsley over the top before serving.