Fill a large pot with water, add a generous amount of salt, and bring to a boil. Cook Fettuccine al dente according to package directions. Reserve about ½ cup of pasta water.

Meanwhile, heat oil in a large heavy-duty skillet. Cut chicken breasts in half to make them into 4 thin cutlets. Season both sides of the chicken breasts with the garlic herb seasoning then transfer to the hot pan. Cook for 4-5 minutes per side or until cooked through. Set aside on a plate.

Add the butter and garlic to the same skillet. Cook down for a few seconds or until fragrant then whisk in the heavy cream and about ¼ cup of the reserved pasta water. Bring to a gentle simmer then whisk in the parmesan cheese. Add the seasoning, taste, salt and adjust to your liking.

When the pasta is cooked al dente, drain it and add directly to the sauce. Mix through to combine. If the sauce is on the dry side, add more pasta water to loosen it.

Chop the cooked chicken breasts and add on top of the pasta. Toss the chicken breasts into the pasta if desired or serve pasta then top with the chicken. Garnish with freshly grated parmesan and parsley. Enjoy!