Begin by cooking the fettuccine pasta following the instructions on the package until it reaches the point of being ‘al dente.’ Then, drain it and set it aside.
In a large skillet, heat the olive oil over medium-high heat.
Season the chicken breasts with salt and pepper to your liking.
Place the chicken breasts in the skillet and cook them for approximately 6-8 minutes on each side, ensuring they are thoroughly cooked and no longer pink in the centre. Once done, remove them from the skillet and allow them to rest for a few minutes.
In the same skillet, add the unsalted butter and let it melt.
Pour in the double cream, stirring it in thoroughly.
Add the grated Parmesan cheese and Italian seasoning to the skillet, then continue to stir until the sauce achieves a slightly thicker consistency.
Combine the cooked pasta with the sauce, ensuring they are well coated.
Serve by placing the al dente fettuccine pasta on individual serving plates.
Slice the cooked chicken breasts into thin strips.
Arrange the sliced chicken neatly on top of the pasta.
Finally, garnish the dish with fresh parsley, and it’s ready to be served immediately!