Butterfly the chicken by slicing it in half to create two thinner pieces. Season both sides with Italian seasoning, lemon juice, and salt, then set aside.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the seasoned chicken and cook for approximately 2 minutes on one side until golden brown. Flip and cook for another few minutes, adding a tablespoon of butter. Transfer the chicken to a plate, let it rest, then slice into strips.

Bring plenty of water to a boil in a large pot. Add salt, then toss in the penne pasta and cook according to package instructions until al dente.

In the same skillet, melt 4 tablespoons of butter over medium heat. Add the chopped garlic and dry red chillies, sauté for 30 seconds. Reduce heat and pour in milk and cream, stirring well.

Add grated Parmesan cheese, continuously stirring until the cheese melts and the sauce emulsifies.

Season the sauce with salt and black pepper. Stir in chopped parsley, then add cooked pasta and sliced chicken, gently tossing everything together until well combined.

Plate the pasta generously, drizzling extra sauce on top if desired. Sprinkle with additional Parmesan cheese and parsley for a finishing touch.