In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the rest and set aside.

While the pasta cooks, season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.

Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F). Remove from skillet and let rest for a few minutes before slicing into strips.

In the same skillet used for the chicken, melt the butter over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Slowly pour in the heavy cream, stirring continuously. Allow the mixture to simmer for 2-3 minutes until it thickens slightly.

Stir in the grated Parmesan cheese and Italian seasoning, mixing well until the cheese has melted and the sauce is creamy.

If the sauce is too thick, add reserved pasta cooking water, a little at a time, until the desired consistency is achieved.

Add the sliced chicken and cooked pasta to the skillet, gently tossing to coat everything in the rich sauce.

Allow it to heat through for about 2-3 minutes.

Divide the creamy garlic chicken alfredo among plates. Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately and enjoy!