Preparation:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook it until al dente, as per the package instructions. Reserve 1/2 cup of the pasta water before draining, as it can be used later to adjust the sauce’s consistency.

Step 2: Season and Cook the Chicken

In a bowl, season the chicken pieces with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, cooking for about 4–5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Garlic

In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.

Step 4: Create the Creamy Parmesan Sauce

Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer, then whisk in the grated Parmesan cheese. Let it cook for about 3–4 minutes, stirring occasionally, until the sauce thickens and becomes velvety smooth.

Step 5: Assemble the Dish

Add the cooked pasta to the skillet, tossing it gently in the creamy sauce until fully coated. If the sauce is too thick, add a bit of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. Return the chicken bites to the skillet, mixing them into the pasta. Garnish with freshly chopped parsley and serve immediately.