In a large deep skillet or pot, melt the butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Pour in the chicken broth and whole milk, then add the salt, black pepper, and dried Italian seasoning. Stir to combine.
Add the dried fettuccine pasta to the pot, making sure the pasta is mostly submerged in the liquid.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
Cook the pasta uncovered, stirring frequently, for about 12-15 minutes or until the pasta is tender and most of the liquid has been absorbed.
Remove the pot from heat and stir in the grated Parmesan cheese until the sauce is creamy and well combined.
Sprinkle chopped fresh parsley over the pasta before serving.