1. 1. Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside, reserving a small amount of the cooking liquid in case you need to thin out the sauce later.

2. 2. In a large skillet over medium heat, melt 1 tablespoon of the butter. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook the chicken for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and slice it into bite-sized pieces.

3. 3. In the same skillet, melt the remaining 2 tablespoon of butter. Add the minced garlic and cook for about 1 minute, until fragrant. Slowly pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally, until the sauce has thickened slightly.

4. 4. Add the cooked pasta to the skillet with the creamy sauce and toss to coat everything evenly. Gently fold in the sliced chicken. If the sauce seems too thick, you can thin it out with a bit of the reserved pasta cooking liquid. Serve the Creamy Cowboy Butter Chicken Pasta warm, garnished with extra Italian seasoning or fresh parsley if desired.