Season the chicken breasts with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through, about 6-8 minutes per side. Remove chicken and set aside.

In the same skillet, add the garlic and sauté for 1 minute until fragrant.

Add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Bring to a simmer and cook for 5 minutes, until the sauce has thickened slightly.

Return the chicken to the skillet and coat in the sauce. Cook for an additional 2-3 minutes, until the chicken is heated through.

Garnish with chopped parsley before serving.