Creating Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is a straightforward process. Simply follow these steps:

1. Cook the Pasta: In a large pot of boiling salted water, cook the rotini according to package instructions. Reserve ½ cup of the pasta water before draining.
2. Prepare the Chicken: While the pasta is cooking, season the chicken breasts with salt and pepper. In a large skillet over medium heat, melt 2 tablespoons of butter and cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
3. Sauté Garlic: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant.
4. Make the Sauce: Pour in the heavy cream and bring to a simmer over low heat. Stir in the Italian seasoning and season with salt and pepper to taste.
5. Add Parmesan: Gradually whisk in the grated Parmesan cheese until melted and combined with the sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
6. Combine Ingredients: Slice the cooked chicken into bite-sized pieces and add it back to the skillet along with the drained rotini. Toss everything together until well coated with the creamy sauce.
7. Serve: Once everything is well combined, remove from heat and garnish with chopped parsley before serving.