Bring a large pot of generously salted water to a boil. Cook fettuccine according to package instructions until al dente.

While the pasta cooks, season chicken pieces with salt and pepper. Heat 2 tablespoons butter in a large skillet over medium-high heat.

Cook chicken pieces until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.

In the same pan, add remaining butter and minced garlic. Sauté for 30 seconds until fragrant.

Pour in heavy cream and bring to a gentle simmer. Reduce heat to medium-low and cook for 3-4 minutes until slightly thickened.

Gradually stir in Parmesan cheese until smooth. Add Italian seasoning, salt, and pepper.

Return chicken to the pan and add drained pasta. Toss everything together until well coated.

Serve immediately, garnished with additional Parmesan and fresh parsley if desired.