Cook the Chicken:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning (optional). Cook the chicken for about 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and set it aside to rest.

Make the Alfredo Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a simmer and cook for 3-5 minutes until it thickens. Add the freshly grated Parmesan cheese, stirring until the cheese melts and the sauce becomes smooth. Season with salt and pepper to taste.

Combine Everything:
Slice the cooked chicken into thin strips. Add the cooked pasta to the skillet with the Alfredo sauce and toss until the pasta is evenly coated with the sauce. Add the sliced chicken on top of the pasta and toss again to combine.

Serve and Garnish:
Serve the Chicken Alfredo immediately, garnished with freshly chopped parsley for a pop of color and freshness.