Bring a large pot of water to a boil on the stove. Cook the fettuccine according to the package instructions. Once the pasta reaches your desired tenderness, strain and set aside.

Season the chicken on both sides with Italian seasoning, onion powder, garlic powder, and 1 tsp of salt.

To a large sauté pan over medium heat, add the oil. Once hot, add the chicken and cook for 4-5 minutes on each side, or until the chicken is completely cooked through. Remove the chicken and set it aside, covered with aluminum foil to keep the chicken warm.

In the same pan you cooked the chicken in, add the minced garlic and 3 tablespoons of the chicken broth. Stir the garlic around and scrape the flavorful bits off the bottom of the pan. Add the remaining chicken broth and bring to a simmer.

Once simmering, stir in the heavy cream and heat for a few minutes. When the heavy cream starts to simmer, stir in the Parmesan cheese. Turn the heat to low and let the Parmesan melt, stirring occasionally.

Make the cornstarch slurry by stirring the cornstarch and water in a small bowl until smooth. Pour into the Alfredo sauce and let the sauce thicken.

Cut the cooked chicken into bite-sized pieces and add to the sauce. Serve over the fettuccine and enjoy.