1. Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat, then sear the chicken until golden on both sides and cooked through. Remove and set aside.

2. In the same skillet, melt butter and add sliced mushrooms. Cook until softened and browned. Stir in minced garlic and cook for another minute until fragrant.

3. Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly, then stir in freshly grated parmesan cheese. Mix until melted and the sauce is smooth and creamy.

4. While the sauce simmers, cook the fettuccine pasta according to package directions. Slice the cooked chicken and add it back into the skillet with the sauce. Toss in the drained pasta and stir to coat everything evenly.

5. Let everything heat through for a couple of minutes. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving hot.