Pat the chicken dry, season both sides with salt, pepper, garlic powder, and Italian seasoning. Sear in a skillet with a mix of olive oil and butter over medium heat until cooked through, then rest and slice.

In a pot of generously salted water, cook the fettuccine until just under al dente. Save a cup of pasta water, then drain.

In the same pan used for the chicken, lower the heat and melt the butter. Add garlic and cook until fragrant.

Pour in the heavy cream and gently simmer until slightly thickened.

Remove the pan from heat and add Parmesan cheese in small handfuls, stirring until smooth. Adjust the thickness by adding pasta water if necessary.

Add the cooked pasta to the sauce, tossing to coat, and fold in the sliced chicken. Adjust seasoning with salt and pepper.

Garnish with fresh parsley or basil and serve immediately.