Bring a large pot of water to a boil, salt it generously and cook the pasta according to package directions until al dente. Reserve 1-2 cups of pasta water before draining.

Heat the olive oil in a large pan over medium-high heat and melt the butter in it. Add the chicken and cook for 6-7 minutes or until golden on all sides. Remove the chicken from the pan and set aside.

In the same pan, add the garlic and cook for one minute on medium heat. Add the chicken stock and bring to a boil.

Stir in the flour and whisk continuously until creamy. Next, pour in the half and half and whisk well so there are no lumps. Simmer for 2-3 minutes until thickened slightly.

Add the Italian seasoning, red chili flakes and ground black pepper and stir well to combine.

Stir in the cheddar cheese and whisk well until you have a creamy, thick sauce.

Add the cooked pasta to the pan and toss well to coat in the sauce. Add some of the reserved pasta water if needed to make the sauce silkier.

Return the cooked chicken to the pan and toss well to combine. Stir in the grated Parmesan, then adjust the seasoning to taste and serve immediately.