Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, typically around 8-10 minutes, stirring occasionally.

Once cooked, reserve about half a cup of pasta water, then drain and set the pasta aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast, seasoned with Italian seasoning, salt, and pepper.

Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add the shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp and set aside with the chicken.

In the same skillet, add the butter and minced garlic. Sauté until fragrant, about 1 minute.

Pour in the heavy cream and bring to a gentle simmer. Let it cook for about 3-5 minutes, stirring frequently, until slightly thickened.

Reduce the heat to low and gradually whisk in the grated Parmesan cheese until smooth.

If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency. Add the cooked chicken and shrimp back to the skillet along with the drained pasta.

Toss everything together to coat in the creamy sauce.

Taste and adjust seasoning with salt and pepper if necessary. Serve immediately with an extra sprinkle of Parmesan and a dash of fresh parsley for garnish if desired.