Bring a large pot of salted water to a boil. Add 1 tbsp olive oil (optional) and the pasta. Cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.

While the pasta cooks, pat chicken cubes dry with paper towels. In a medium bowl, toss the chicken with 1 tbsp olive oil, garlic powder, onion powder, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 4-6 minutes, flipping occasionally, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add 2 tbsp butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.

Stir in the heavy cream and red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce heat to low.

Gradually stir in 1 cup of grated Parmesan cheese until melted and the sauce is smooth and creamy. Season with salt and black pepper to taste. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.

Add the cooked pasta and chicken back into the skillet with the sauce. Toss gently to coat everything evenly. Stir in 1/4 cup fresh chopped parsley.

Serve immediately, garnished with extra Parmesan cheese and fresh parsley.