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

In a skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes.

Add minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and parmesan cheese, cooking until the sauce thickens, about 3-5 minutes.

Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Adjust seasoning if necessary.

Garnish with chopped parsley and serve immediately.