1-Bring water to a boil: Bring a large pot of water to a boil, salted with about 1 tablespoon per gallon of water.

2-Heat skillet: Meanwhile, heat olive oil and butter in a large skillet over medium-high until hot and shimmering.

3-Cook chicken: Add chicken pieces in a single layer, cook undisturbed for 2 minutes until golden, then toss and cook 2-3 minutes until no longer pink; transfer to a plate (chicken may not be fully cooked).

4-Cook pasta: Drop the pasta into the boiling water and set a timer for 2 minutes less than package directions.

5-Sauté aromatics: Lower heat slightly, add diced onion to the skillet and cook 2-3 minutes until soft and translucent. Add garlic and red chili flakes, cook for 30 seconds.

6-Make the sauce: Stir in Italian seasoning and tomato sauce, let simmer 2 minutes. Pour in half and half, stir, and simmer gently until thickened and pale orange.

7-Drain pasta: When pasta is al dente (firm but not crunchy), reserve 1 cup of pasta water, then drain the pasta; do not rinse.

8-Combine and finish: Return chicken and any juices to the skillet, add the drained pasta and freshly grated Parmesan. Stir together, adding splashes of reserved pasta water as needed until the sauce is silky and coats the noodles.

9-Season and serve: Taste and adjust with salt and pepper, garnish with chopped fresh parsley or basil, and serve immediately.