In a large pot, bring salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

In the same pot, add chicken broth, heavy cream, Italian seasoning, salt, and black pepper. Bring to a simmer over medium heat.

Heat olive oil in a large skillet over medium-high heat. Add the steak strips and season with salt and black pepper.

Cook the steak for about 4-5 minutes, stirring occasionally, until browned and cooked to your liking. Remove from skillet and set aside.

In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes until fragrant.

Add the cooked steak back into the skillet with the garlic, then pour in the creamy sauce from the pot. Stir to combine.

Add the drained fettuccine to the skillet and toss until the pasta is well coated in the sauce.

Serve hot, garnished with chopped parsley and grated parmesan cheese.