1. Begin by cooking the fettuccine pasta according to the package instructions. Once cooked, drain and set aside, but remember to reserve about a cup of the pasta water.
2. In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until they are golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Stir in the Italian seasoning, chicken broth, and heavy cream. Bring the mixture to a gentle simmer, allowing it to thicken slightly, around 3-4 minutes.
5. Add the Parmesan cheese to the skillet, stirring continuously until the cheese has melted and the sauce is smooth.
6. Return the cooked chicken to the skillet, along with the fettuccine. Toss everything together, ensuring the pasta and chicken are well coated with the creamy sauce. If the sauce is too thick, add some of the reserved pasta water until you reach the desired consistency.
7. Finish off by sprinkling the chopped parsley over the dish. Serve immediately, with lemon wedges on the side if desired.

One tip from my own kitchen escapades is to taste as you go. My grandmother always taught me that seasoning is key, and sometimes a little extra salt or a squeeze of lemon is all you need to perfect your dish.