1. Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic, as it can turn bitter.
4. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and cook for about 2-3 minutes until slightly thickened.
5. Reduce the heat to low, and add the grated Parmesan cheese, stirring until the cheese has melted and the sauce is smooth.
6. Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together until the pasta is well coated in the creamy sauce.
7. Garnish with chopped fresh parsley, if desired, and serve immediately.

This recipe is a perfect example of my cooking philosophy: simple steps that yield delicious results. Just like the first time I rolled out dough for tortillas with my grandmother, every step in this recipe builds towards a memorable meal.