Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.

In a large skillet, heat the olive oil over medium heat. Season the chicken with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until golden and no longer pink.

Reduce the heat slightly and add the minced garlic. Cook for 1-2 minutes until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Gradually add the mozzarella and parmesan, stirring until melted and creamy. Use reserved pasta water to adjust consistency if needed.

Add the cooked pasta back into the skillet, tossing gently to coat. Serve immediately, garnished with chopped parsley.