Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breasts and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
Add the Italian seasoning and adjust seasoning with salt and pepper as needed.
Return the cooked chicken to the skillet and toss to coat in the creamy sauce.
Add the cooked fettuccine to the skillet and gently toss until the pasta is well coated with the sauce.
Serve immediately, garnished with chopped parsley.