Bring a large pot of water to a boil with 1 tsp of salt. Add fettuccine or linguine and cook to al dente per package directions. Drain and set aside, reserving a splash (1/4 cup) of pasta water if needed.

Rub the chicken breasts with 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.

Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the chicken and cook for 6–7 minutes per side until golden and fully cooked (internal temperature should reach 165°F / 74°C). Transfer to a cutting board and let rest for 3–5 minutes, then slice thinly.

In the same skillet, reduce heat to medium and melt 1 stick of butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

Pour in the heavy cream, add 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and bring to a gentle simmer, cooking for 3–4 minutes until slightly thickened.

Lower the heat and slowly stir in the freshly grated Parmesan until the sauce is smooth. Taste and adjust seasoning if needed.

Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, loosen it with reserved pasta water, adding 1 tbsp at a time.

Divide the pasta among plates, top with sliced chicken, and sprinkle with chopped parsley. Serve immediately.