Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain and set aside.

Cook the Chicken: While the pasta is cooking, season the chicken cubes with salt, pepper, and ½ teaspoon of Italian seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Make the Sauce: In the same skillet, melt the butter over medium heat. Add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.

Create the Roux: Sprinkle the flour over the garlic and butter mixture. Whisk continuously for 1-2 minutes until a smooth paste forms. This is your roux.

Add the Liquids: Slowly pour in the chicken broth, whisking constantly to prevent lumps. Bring to a simmer and cook for 2-3 minutes, until the sauce begins to thicken slightly.

Incorporate the Cream and Cheese: Reduce the heat to low and stir in the heavy cream. Gently simmer for another 2-3 minutes. Gradually add the Parmesan cheese, stirring until it is melted and the sauce is smooth and creamy.

Combine Everything: Add the cooked chicken and cooked pasta to the sauce. Toss to coat everything evenly.

Serve: Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.