Slice the chicken breasts lengthwise to create thinner cutlets. This helps them cook more evenly and quickly. Season both sides with Italian seasoning, garlic powder, salt, and black pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, place the seasoned chicken in the skillet. Cook for 4-5 minutes per side, or until golden brown and fully cooked through (internal temperature should be 165°F/74°C). Transfer the chicken to a plate and set aside.

While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to the package instructions until al dente—usually around 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.

In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Pour in the heavy cream, then add Italian seasoning, salt, and black pepper. Stir occasionally and let the sauce simmer for 3-4 minutes until it begins to thicken.

Turn off the heat and stir in the grated Parmesan cheese. Continue stirring until the cheese melts completely and the sauce turns silky and smooth. If it becomes too thick, add a bit of the reserved pasta water to loosen it.

Slice the cooked chicken into strips or bite-sized pieces. Add the cooked pasta to the Alfredo sauce and gently toss to coat every noodle. Plate the pasta, top with the sliced chicken, and garnish with parsley if desired. Serve hot and savor every creamy bite!