Cook the pasta – Bring a large pot of salted water to a boil and cook pasta al dente according to package instructions. Reserve 1 cup of pasta water, then drain.

Season the chicken – In a bowl, toss chicken with olive oil, oregano, paprika, garlic powder, dried sage, and red pepper flakes.

Cook the chicken – Heat a cast iron skillet over medium-high heat. Add the chicken and sear for 8-10 minutes, flipping halfway through. If needed, add a splash of water to prevent burning. Cook until the internal temperature reaches 165°F. Remove from pan and set aside.

Make the garlic Parmesan sauce – In the same pan, melt butter over medium heat. Add garlic and sauté for 1 minute. Whisk in flour to create a paste, then gradually pour in chicken broth, whisking to remove lumps.

Thicken the sauce – Reduce heat to medium-low, then slowly add milk and heavy cream, whisking constantly. Simmer for 2-3 minutes until thick and creamy. Stir in Parmesan cheese, salt, and pepper until fully melted.

Combine pasta and sauce – Add the cooked pasta to the sauce, tossing to coat. Use reserved pasta water to adjust consistency as needed.

Serve – Slice the cooked chicken and serve over the pasta. Garnish with red pepper flakes, Parmesan, and parsley.