Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the fettuccine and set aside.

In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon.

Add the minced garlic to the skillet and cook for another minute until fragrant.

Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.

Stir in the Italian seasoning, salt, black pepper, and grated parmesan cheese until melted and smooth.

Add the cooked fettuccine to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve the creamy fettuccine pasta in bowls, garnished with chopped parsley and additional grated parmesan cheese.