Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the fettuccine and cook according to package instructions until al dente, usually about 8–10 minutes. Before draining, reserve 1/4 cup of the pasta water for later. Drain the fettuccine and set aside while you prepare the chicken.

Pat the chicken breasts dry with paper towels to ensure a nice sear. Season generously with salt, black pepper, and Italian seasoning on both sides.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5–6 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F. Remove the chicken from the skillet and let it rest for a few minutes before slicing.

Lower the skillet's heat to medium and add 2 tablespoons of butter, letting it melt. Stir in the minced garlic and sauté for about 30 seconds until fragrant.

Pour in 1 cup of heavy cream, stirring gently to combine. Whisk in the cream cheese until smooth, then gradually add the Parmesan cheese.

After the cheese has melted, adjust the sauce's thickness if necessary by adding reserved pasta water, one tablespoon at a time.

Add the drained fettuccine to the skillet, tossing it in the sauce over low heat for 2–3 minutes.

Slice the rested chicken breasts and arrange them on top of the fettuccine. Garnish with fresh parsley.