1. Start by cooking the fettuccine pasta according to package instructions. Once cooked, drain and set aside, reserving a cup of pasta water for later use.
2. In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Add the chicken pieces and season with Italian seasoning, salt, and pepper. 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 remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
4. Pour in the heavy cream, stirring to combine with the garlic butter. Let it simmer for 2-3 minutes until slightly thickened.
5. Gradually stir in the Parmesan cheese until melted and the sauce is creamy and smooth. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
6. Return the chicken bites to the skillet, tossing them to coat in the creamy sauce. Add the cooked pasta and gently mix until everything is well combined and heated through.
7. Garnish with fresh parsley and a sprinkle of red pepper flakes if desired. Serve immediately and enjoy!

Remember, cooking is all about trusting your senses, something I learned early on in my grandmother’s kitchen. Don’t hesitate to taste as you go and adjust the seasoning to your liking.