1. Cook the Pasta: Bring a pot of salted water to a boil and cook the fettuccine according to the package instructions. Drain the pasta and set it aside.

2. Cook the Chicken: Season the chicken breasts with salt, pepper, and the optional Italian seasoning. Heat the olive oil in a skillet over medium heat and cook the chicken for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and slice it.

3. Sauté the Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and cook until they’re softened. Add the minced garlic and sauté for an additional minute.

4. Make the Alfredo Sauce: Pour in the heavy cream and bring it to a simmer. Reduce the heat and stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

5. Combine: Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly.

6. Garnish and Serve: Top the Chicken Mushroom Alfredo with the sliced chicken and sprinkle with fresh chopped parsley. Serve the dish warm and enjoy!