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 over medium heat, melt 1 tablespoon of butter. Add the sliced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.

In the same skillet, melt the remaining butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the parmesan cheese until melted and smooth. Season with salt, pepper, and Italian seasoning if using.

Add the cooked pasta and chicken to the skillet with the Alfredo sauce. Toss to coat evenly and heat through.

Serve hot, garnished with chopped parsley and additional parmesan cheese if desired.