Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and Italian seasoning, mixing until the cheese is melted and the sauce is smooth.

Add the cooked chicken and spinach to the skillet, stirring until the spinach wilts and everything is well combined.

Toss the cooked fettuccine pasta into the skillet with the sauce, mixing until the pasta is evenly coated.

Serve immediately, garnished with chopped parsley.