In a large pot of boiling water, add the fettuccine noodles and cook to al dente (usually 10-12 minutes or so).
In a large skillet, warm the olive oil over medium-high heat. Once heated, add in your chicken breasts (either whole or cut into pieces, as I did). Season chicken with salt, pepper, garlic, and Italian Seasoning as specified above. Saute chicken for 3-4 minutes on each side and then add in the 1 Tbsp of butter to pan. Continue cooking chicken for approx 5-7 minutes or until done in middle and juices are clear. Remove chicken from pan and let rest for a few minutes.
When pasta is al dente, drain water, setting aside about a 1/2 cup of pasta water for Alfredo sauce ahead.
In the skillet that you used to cook chicken, add the butter and cream cooking over medium-high heat. Whisk the sauce until the butter has melted.
Add in the minced garlic, Italian seasoning, salt and pepper, and whisk until combined. Bring to a simmer (do not boil) and cook sauce for 2-3 minutes.
Stir parmesan cheese slowly into the sauce and whisk carefully until the cheese is melted and sauce is smooth. You can used reserved pasta water at this time, a couple tablespoons at a time, if sauce becomes too thick. Remove sauce from heat and toss noodles with the sauce until combined evenly.
Spoon Alfredo noodles into each bowl and top with your chicken pieces (or sliced breasts, if cooked whole). Garnish with fresh parsley, and/or parmesan, to serve. ENJOY!