Make the noodles: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, usually 10 minutes. Reserve 1/2 cup of the cooking water, then drain well. Set aside.

Warm the olive oil over medium-high heat in a large nonstick skillet.

Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown.

Flip over and add in 1 tablespoon of butter between them

Continue cooking for another 5-7 minutes (or an internal temperature reaches 165 degrees F.)

Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Tent with foil while you prepare the sauce.

In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.

Add the minced garlic, garlic powder, italian seasoning, salt and pepper.

Continue to whisk until smooth. Add the grated parmesan cheese.

Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.

Take sauce off the heat and immediately toss with the cooked fettuccine noodles.

Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.