1. Begin by bringing a large pot of salted water to a boil. Once the water is at a rolling boil, add the fettuccine and cook according to the package instructions, stirring occasionally, until the pasta is al dente. Drain the fettuccine and set it aside, reserving a small amount of the cooking liquid in case you need to thin out the sauce later.

2. In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up into crumbles with a wooden spoon, until it’s browned and cooked through.

3. Once the sausage is cooked, remove it from the skillet and set it aside. In the same skillet, add the chopped onion and sauté until it becomes soft and translucent. Then, add the minced garlic and cook for an additional minute.

4. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and add the grated Parmesan cheese and Italian seasoning. Stir continuously until the cheese has melted and the sauce has thickened slightly.

5. Return the cooked sausage to the skillet and stir to incorporate it into the sauce. Add the cooked fettuccine to the skillet and toss everything together until the pasta is evenly coated with the creamy sauce. If the sauce seems too thick, you can add a splash of the reserved pasta cooking liquid.