Step 1: Cook your pasta according to package directions in a large pot of salted boiling water until al dente. Drain and set aside, reserving about ½ cup of the starchy pasta water.
Step 2: While the pasta cooks, pat the chicken pieces dry and season them generously with salt, black pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Step 4: Add the peeled and deveined shrimp to the skillet with the garlic butter. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside with the chicken.
Step 5: Reduce the heat to low. Pour in the heavy cream and let it simmer gently for 2-3 minutes. Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to reach your desired consistency.
Step 6: Return the cooked chicken and shrimp to the skillet with the creamy sauce, tossing to coat. Add the drained pasta to the skillet and stir well until everything is evenly combined and glossy with the delicious sauce.
Step 7: Garnish generously with fresh chopped parsley. Serve immediately with extra Parmesan cheese and, if desired, a sprinkle of red pepper flakes. Enjoy your magnificent Creamy Garlic Shrimp and Chicken Pasta!