In a large pot, bring salted water to a boil. Add the fettuccine and cook until al dente, following package instructions. Reserve 1/2 cup of pasta water before draining and set the fettuccine aside.

Pat the chicken dry and season it with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil and 2 tablespoons of butter in a skillet over medium-high heat.

Once heated, add the chicken strips and cook for about 3-4 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set it aside.

Using the same skillet, melt 2 additional tablespoons of butter and add the minced garlic. Sauté for about 30 seconds until fragrant.

Pour in the heavy cream and add the cream cheese, stirring until smooth. Gradually mix in the mozzarella, Parmesan, and cheddar until fully melted and creamy.

Adjust seasoning with red pepper flakes, salt, and pepper, and add reserved pasta water as needed to achieve your desired sauce consistency.

Toss the drained fettuccine into the cheese sauce, allowing it to coat the pasta thoroughly.

Gently fold the cooked chicken back into the skillet with the pasta and sauce.

Plate your fettuccine with the chicken on top. Add fresh parsley, extra Parmesan, and cracked black pepper as garnishes for that perfect finishing touch.