Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions. Drain and set aside. Toss with a drizzle of olive oil to prevent sticking.

Cut each chicken breast in half lengthwise to create thinner, even cutlets. Season both sides with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp Italian seasoning.

In a large skillet over medium-high heat, melt 2 tbsp of butter. Sear the chicken cutlets for 3 to 4 minutes per side until golden brown. Transfer the skillet to a 400 degree F oven and cook until the internal temperature reaches 165 degrees F. Remove and let rest.

In a separate saucepan over medium-low heat, melt 1 stick of butter. Add the minced garlic and stir well. Cook gently for 60 to 90 seconds without browning the garlic.

Pour in the heavy cream while stirring constantly. Bring to a gentle simmer over medium-low heat. Do not let it reach a rolling boil.

Add 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp Italian seasoning. Stir to combine and taste before adding more salt.

Add the freshly shredded Parmesan cheese a little at a time, stirring constantly until fully melted and the sauce reaches a creamy, coat-the-spoon consistency. If thin, simmer 2 to 3 more minutes.

Add the cooked, drained fettuccine to the sauce and toss until every strand is well coated. Serve immediately.

Slice the rested chicken into strips and fan over the top of the fettuccine Alfredo.

Garnish with dried parsley and extra Parmesan cheese. Serve right away for best texture.