Cut the chicken into bite-sized cubes. Season generously with salt, pepper, and Italian seasoning. Let rest for about 10 minutes.

In a large skillet over medium-high heat, melt 1.5 tablespoons of butter. Add the seasoned chicken in a single layer. Sear for 6–8 minutes, until golden brown. Remove and set aside.

In the same skillet, reduce heat to medium and add the remaining 1.5 tablespoons of butter. Sauté the minced garlic for about 30 seconds.

Pour the heavy cream into the skillet with sautéed garlic, and simmer for 3–4 minutes. Stir in the grated parmesan until melted and smooth.

In a large pot, bring salted water to a boil and add the linguine. Cook until al dente, about 9–11 minutes. Reserve ¼ cup of pasta water before draining.

Add the cooked chicken to the Alfredo sauce, followed by the drained linguine. Toss gently, adding reserved pasta water as needed for consistency.

Transfer to serving plates, garnish with chopped parsley and extra parmesan. Serve immediately.