In a large pot or deep skillet, combine the dried fettuccine, chicken broth, whole milk, heavy cream, minced garlic, salt, black pepper, and dried Italian seasoning.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the pasta from sticking.
Once boiling, reduce the heat to medium-low and simmer uncovered, stirring frequently, until the pasta is tender and most of the liquid is absorbed, about 15 to 18 minutes.
Remove the pot from heat and stir in the unsalted butter and freshly grated Parmesan cheese until the sauce is creamy and well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Sprinkle chopped fresh parsley over the top before serving.