• Season the chicken breasts with salt, pepper and Italian seasoning.
• Heat a large skillet over medium high heat. Add 2 tablespoons of olive oil and saute the chicken breasts until golden brown and an internal temperature reaches 165℉ in the thickest part of the breast, about 6-7 minutes per side. Remove to a plate and cover with foil to rest and keep warm until ready to slice and serve.
• While the chicken is cooking, bring a large pot of salted water to a boil and cook the fettuccine noodles according to the packaged directions for al dente pasta . Reserve ½ cup of pasta cooking water to thin the sauce if needed.

For the sauce

• In a large skillet, melt the butter over medium-low heat. Add garlic and cook, stirring often, for 1-2 minutes or until fragrant. Be careful not to burn.
• Whisk in heavy cream and allow to bubble up to a simmer, then simmer for 2-3 minutes.
• Vigorously whisk in the parmesan until melted and bring to a simmer - do not boil - for about 3-4 minutes or until sauce has thickened.
• Add fresh cracked black pepper to taste and toss with fresh, hot pasta.
• Top with sliced chicken breast and garnish with fresh minced parsley.