Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning and bring the mixture to a simmer.
Stir in the grated Parmesan cheese until melted and the sauce is creamy.
Add the cooked chicken and fresh spinach to the skillet, stirring until the spinach wilts.
Toss the cooked fettuccine into the skillet, mixing everything together until well coated in the sauce.
Serve immediately, garnished with chopped parsley if desired.