Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add your fettuccine or linguine and cook according to the package instructions, typically 8-10 minutes.

Heat 2 tablespoons of olive oil over medium-high heat. Season the boneless chicken breasts with Italian seasoning, salt, and pepper before cooking for about 6-7 minutes on each side until golden brown.

In the same skillet, reduce the heat to medium and melt 1/4 cup of butter. Add 3 cloves of minced garlic, sautéing for about 1-2 minutes until fragrant.

Pour in 1 cup of heavy cream and stir until the mixture starts to simmer gently, then let it cook for 3-4 minutes until it thickens slightly.

Remove the skillet from heat and stir in 1 cup of freshly grated Parmesan cheese until fully melted.

Add the drained fettuccine or linguine to the Alfredo sauce, tossing gently to ensure the pasta is evenly coated.

Arrange the sliced chicken atop the pasta, drizzling any extra sauce over it. Garnish with additional Parmesan cheese and fresh parsley.