1. Season chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Sear the chicken until golden and fully cooked (internal temp 165°F), about 5-7 minutes per side. Remove and let rest. Slice into strips.

2. Add the remaining tablespoon of butter to the same skillet. Sauté mushrooms until browned and softened, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.

3. Pour in the chicken broth and heavy cream. Stir well, scraping any bits from the pan. Simmer on low heat for 5 minutes. Stir in the grated parmesan until melted and the sauce becomes creamy.

4. Cook fettuccine in salted boiling water until al dente. Reserve 1/4 cup of the pasta water, then drain.

5. Add the cooked pasta and reserved pasta water to the sauce. Toss to coat. Return the sliced chicken to the skillet and let everything warm through for 2 minutes. Garnish with fresh parsley and extra parmesan before serving.