1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve a little pasta water, then drain the pasta.

2. Season the chicken breasts with salt, black pepper, and Italian seasoning.

3. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and fully cooked through. Remove it from the skillet and let it rest, then slice into bite-sized pieces.

4. In the same skillet, melt the butter and sauté the sliced mushrooms until softened and lightly golden.

5. Add the minced garlic and cook for about 30 seconds until fragrant.

6. Pour in the heavy cream and bring it to a gentle simmer over medium-low heat.

7. Stir in the grated parmesan cheese until the sauce becomes smooth and creamy.

8. Add the cooked fettuccine to the skillet and toss until fully coated. Add a splash of reserved pasta water if needed to loosen the sauce.

9. Return the chicken to the skillet and toss gently to combine.

10. Garnish with chopped fresh parsley and serve hot.