Begin by generously seasoning both sides of the boneless, skinless chicken breasts with salt, black pepper, and Italian seasoning. Allow the chicken to rest for about 10 minutes.

In a large skillet, heat the extra virgin olive oil over medium-high heat. Once hot, place the seasoned chicken breasts in the skillet. Sear for 6-7 minutes per side until golden brown and cooked through.

While the chicken is resting, bring a large pot of salted water to a boil. Cook the fettuccine or linguine for 8-10 minutes until al dente. Reserve ½ cup of pasta water before draining.

In the same skillet, reduce heat to medium, add butter, and melt. Stir in the minced garlic and sauté for about 1 minute until fragrant.

Slowly pour in the heavy cream, stirring to combine. Allow the mixture to simmer on low heat for 2-3 minutes until it begins to thicken.

Gradually whisk in the grated Parmesan cheese until smooth and melted, creating a rich sauce.

Add the drained pasta to the skillet, tossing to coat in the creamy sauce. If too thick, stir in a bit of reserved pasta water to achieve desired consistency.

Slice the seared chicken into strips and return to the skillet with the pasta. Simmer for an additional 2-3 minutes to meld flavors.

Serve warm, garnished with fresh parsley or basil.