Pat and season the chicken. Dry the breasts with paper towels and season both sides with Italian seasoning, salt, and pepper. If one breast is thicker, gently pound to even thickness.

Heat a large skillet over medium heat. Add the neutral oil and swirl.

Lay the chicken breasts in the hot pan without moving them. Cook for 7–8 minutes per side until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and let rest for 5 minutes.

Lower heat to medium-low. Add the butter and minced garlic to the same pan. Stir for 1–2 minutes, scraping up browned bits.

Pour in the heavy cream and stir. Keep the heat low so the cream simmers gently, avoiding boiling.

While the sauce simmers, boil fettuccine in generously salted water until al dente (about 7–8 minutes). Scoop out ½ cup pasta water before draining.

With the cream warm, stir in the grated Parmesan and let it melt over low heat, stirring until smooth.

Add the drained pasta to the pan and toss gently. If the sauce is too thick, add small splashes of reserved pasta water until you reach a glossy, silky consistency.

Slice the rested chicken into strips and arrange over the pasta. Sprinkle with chopped parsley and serve immediately.