Begin by boiling water in a large pot, then cook the short cut pasta according to package instructions. Drain it well once al dente, and set aside for later use.

In a large skillet, melt the salted butter over medium heat until it starts to bubble.

Add the cubed boneless skinless chicken breasts into the skillet. Season with Italian seasoning, kosher salt, and black pepper, cooking until the chicken is browned and cooked through, about 6-8 minutes.

Stir in the minced garlic, quartered shallot, cubed butternut squash, and sun-dried tomatoes. Cook until the squash is tender, about 10 minutes.

Pour in the heavy cream and bring everything to a gentle simmer. Stir in the grated parmesan cheese, allowing it to melt.

Add the cooked pasta to the skillet, and toss everything together gently until the pasta is well-coated with the sauce.

Finally, add the freshly chopped sage and rosemary, along with a sprinkle of chili flakes. Adjust seasoning to taste.