Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.

Add the cooked chicken, Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the cheese is melted and the sauce is creamy.

Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Cook for an additional 2-3 minutes until heated through.

Garnish with chopped parsley and serve immediately.