Season chicken strips generously with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook for 6-7 minutes, flipping once, until golden brown and internal temperature reaches 165°F. Remove chicken to a plate and cover with foil to keep warm.

Drop fettuccine into boiling, well-salted water. Cook according to package directions until al dente. Reserve ½ cup pasta water before draining.

In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.

Pour in heavy cream and bring to a gentle simmer. Let it simmer for 2-3 minutes to thicken slightly, then gradually whisk in Parmesan cheese while whisking constantly to prevent clumping.

Add hot fettuccine directly to the cream sauce and toss gently with tongs. If sauce seems too thick, add pasta water a tablespoon at a time until you reach perfect creamy consistency. Nestle cooked chicken back into skillet, allowing flavors to meld for a final minute.

Taste and adjust seasoning with salt and white pepper as needed. Garnish with fresh chopped parsley and serve immediately while sauce is at its silkiest.