Chicken Mushroom Fettuccine

Cook the fettuccine according to the package instructions until al dente. Reserve ½ cup of the pasta water, then drain. Season the chicken with Italian seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes until golden and fully cooked. Remove and set aside. In the same skillet, melt the butter and sauté the mushrooms for 4–5 minutes until browned and tender. Add the garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy. Add the cooked fettuccine and reserved pasta water as needed, tossing to coat the pasta evenly. Return the chicken to the skillet and mix everything together until heated through. Garnish with chopped parsley and extra Parmesan cheese. Serve immediately.