Heat olive oil in a large deep skillet or pot over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes until browned and cooked through. Remove chicken and set aside.
In the same pot, add minced garlic and sauté for 1 minute until fragrant.
Pour in chicken broth and heavy cream, stirring to combine.
Add the broken fettuccine pasta, salt, pepper, and Italian seasoning to the pot. Stir well.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Return the cooked chicken to the pot and stir in the grated Parmesan cheese until melted and the sauce is creamy.
Cook for an additional 2 minutes to heat through, stirring gently.
Remove from heat and sprinkle with chopped fresh parsley before serving.