In a large deep skillet or pot, combine the fettuccine pasta, chicken broth, whole milk, heavy cream, minced garlic, salt, black pepper, and dried Italian seasoning.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the pasta from sticking.
Reduce the heat to medium-low and simmer uncovered, stirring frequently, until the pasta is tender and the liquid has mostly absorbed, about 15 to 18 minutes.
Remove the pot from heat and stir in the grated Parmesan cheese and unsalted butter until melted and the sauce is creamy.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley before serving.