1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1/2 cup pasta water, then drain the pasta and set it aside.

2. Pat the chicken dry and season both sides with salt, black pepper, and Italian seasoning.

3. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 5 to 6 minutes per side, or until golden and fully cooked through.

4. Transfer the chicken to a plate and let it rest for a few minutes, then slice it into strips or bite-sized pieces.

5. In the same skillet, melt the butter over medium-low heat and stir in the minced garlic. Cook for about 30 seconds until fragrant.

6. Pour in the heavy cream and stir gently until warmed through.

7. Add the Parmesan cheese a little at a time, stirring until the sauce becomes smooth and creamy.

8. Add the cooked fettuccine to the skillet and toss until fully coated. Use a splash of reserved pasta water if the sauce needs loosening.

9. Return the sliced chicken to the skillet and toss gently to combine.

10. Sprinkle with chopped parsley and serve hot with extra Parmesan if desired.