Begin by bringing a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta in a colander and set it aside.

While the pasta cooks, season both sides of boneless, skinless chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, heat olive oil over medium heat. Add the chicken and sauté for about 5-7 minutes on each side, or until golden brown and cooked through.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and allow it to simmer for 2-3 minutes while scraping the bottom of the pan.

Stir in the heavy cream and let it simmer gently for an additional 3-4 minutes until it begins to thicken.

Reduce the heat to low and gradually stir in grated Parmesan cheese until melted and smooth.

Add the cooked fettuccine and sliced chicken into the skillet. Toss everything together gently to coat.

Sprinkle freshly chopped parsley on top just before serving.