Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Before draining, set aside about two cups of pasta water for later use.

Meanwhile, heat the olive oil in a large pan or heavy-bottomed skillet over medium heat. Melt the butter into the oil, then add the chicken pieces. Sauté for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.

Add the finely diced shallot to the pan and cook for about a minute until softened. Stir in the minced garlic, allowing it to become fragrant for 30 seconds, ensuring it doesn’t burn.

Sprinkle in the Italian seasoning, stirring to evenly coat the chicken. Pour in the dry white wine, using a spatula to deglaze the pan by scraping up any flavorful bits stuck to the bottom. Let it simmer for 1-2 minutes until the alcohol cooks off.

Lower the heat slightly and pour in the heavy cream, stirring well. Allow the sauce to simmer gently for a couple of minutes until it thickens to a smooth, velvety consistency.

Add the drained pasta to the pan, tossing it thoroughly to coat each strand in the creamy sauce. If the sauce appears too thick, gradually stir in small amounts of the reserved pasta water until the desired consistency is achieved.

Sprinkle in the grated Parmesan and chopped parsley, stirring to combine. Season with salt and freshly ground black pepper to taste.

Serve immediately, garnished with extra Parmesan or parsley if desired. Enjoy this rich, flavorful dish while warm!