1. Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.

2. While the pasta cooks, season the chicken cutlets on both sides with salt, pepper, and Italian seasoning.

3. Heat the olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through (165°F internal temp). Remove the chicken to a cutting board and let it rest for a few minutes before slicing.

4. In the same skillet, reduce the heat to medium. Add the remaining 1 tbsp of butter. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant.

5. Slowly pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer (do not let it boil).

6. Reduce the heat to low and whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If adding sun-dried tomatoes, stir them in now.

7. If the sauce is too thick, add a splash of the reserved pasta water to thin it to your desired consistency. Taste and adjust seasoning with salt and pepper.

8. Add the drained pasta and the sliced chicken back into the skillet with the sauce. Toss well to combine, letting it simmer for 1-2 minutes for the flavors to meld.

9. Stir in the fresh parsley and serve immediately.