Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a skillet, melt butter over medium heat. Add diced chicken and season with salt and pepper. Cook until chicken is golden and cooked through, about 5-7 minutes.

Add minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a simmer.

Stir in parmesan cheese and Italian seasoning. Cook until the sauce thickens slightly, about 3-5 minutes.

Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Adjust seasoning with salt and pepper if needed.

Garnish with chopped parsley and serve immediately.