Start by boiling a large pot of salted water. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the sliced chicken, seasoning it lightly with salt, black pepper, garlic powder, and Italian seasoning. Cook for 6-8 minutes, turning occasionally, until the chicken is golden and cooked through. Remove and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant—be careful not to burn it.

Pour in the heavy cream and chicken broth, stirring well and scraping any delicious bits off the bottom.

Bring the mixture to a gentle simmer. Lower the heat and add the grated Parmesan cheese gradually, stirring constantly until melted and smooth. Stir in the butter until it’s fully combined into the sauce.

Toss the cooked fettuccine in the creamy sauce. Add the chicken strips back into the skillet along with cherry tomatoes (if using). Remove from heat and sprinkle chopped parsley on top.

Serve the pasta hot, adorned with more Parmesan cheese if desired.