Cook the fettuccine according to the package directions until al dente. Reserve ½ cup of pasta water, then drain. Season the chicken with salt, black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5–6 minutes per side until golden and fully cooked. Let it rest for a few minutes, then slice into strips. In the same skillet, melt the butter and sauté the garlic for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes. Stir in the grated Parmesan cheese until melted and the sauce becomes smooth and creamy. Add the cooked fettuccine and toss to coat evenly. Add a little reserved pasta water if the sauce is too thick. Top with the sliced chicken and garnish with fresh parsley. Serve immediately with extra Parmesan cheese and freshly ground black pepper.
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