1. Start by cooking the fettuccine pasta in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook until golden brown and cooked through, about 6-8 minutes.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining butter and minced garlic, sautéing until fragrant, about 1 minute.
4. Pour in the heavy cream, and bring to a gentle simmer. Stir in the parmesan cheese, whisking until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
5. Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy sauce. Return the chicken bites to the skillet and stir in the chopped parsley.
6. Serve immediately, with lemon wedges on the side for a fresh, tangy finish. Sprinkle additional parmesan and parsley if desired.

As Mama Lou would say while stirring her pot, “A little love and patience can turn simple ingredients into a feast fit for kings.”