Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 10 minutes. Reserve 1 cup of the pasta water, then drain and set aside.

In a large skillet over medium heat, heat the olive oil. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, and stir in the Italian seasoning. Allow the mixture to simmer for about 2-3 minutes, thickening slightly.

Slowly whisk in the grated Parmesan cheese until fully melted and the sauce is smooth. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Toss the drained fettuccine and cooked chicken into the sauce, ensuring everything is well coated. Let it simmer together for an additional 2-3 minutes.

Plate the Alfredo and garnish with fresh parsley and an extra sprinkle of Parmesan cheese.