1. Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions, until it’s al dente. Drain the pasta and set it aside.

2. Season the chicken breasts with salt, pepper, and Italian seasoning (if using). Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side, or until it’s golden brown and cooked through. Remove the chicken from the skillet and slice it into bite-sized pieces.

3. In the same skillet, add the sliced mushrooms and cook them until they’re softened, about 5 minutes. Add the minced garlic and sauté for an additional minute, until fragrant.

4. Pour the heavy cream into the skillet and bring it to a simmer. Gradually stir in the grated Parmesan cheese, whisking continuously until the sauce is smooth and creamy. Season with salt and pepper to taste.

5. Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. Top with the sliced chicken. Garnish with fresh chopped parsley and serve warm.