Bring a large pot of salted water to a boil over high heat. Cook the fettuccine according to package directions until al dente, about 10-12 minutes. Drain well and set aside.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with the Italian seasoning, salt, and pepper, then cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add the remaining tablespoon of olive oil along with the broccoli, zucchini, and cherry tomatoes. Sauté for 3-4 minutes until the vegetables are tender-crisp, then stir in the minced garlic and cook for 30 seconds until highly fragrant. Transfer the vegetables to the plate with the chicken.

Lower the heat to medium-low and melt the butter in the skillet. Pour in the heavy cream, whisking gently for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until the liquid begins to simmer and thicken slightly.

Gradually whisk in the grated Parmesan cheese until the sauce is completely smooth and velvety. Taste the sauce and add an extra pinch of salt and freshly cracked black pepper if desired.

Return the cooked chicken, sautéed vegetables, and drained fettuccine to the skillet. Toss everything gently for 1-2 minutes until beautifully coated in the warm creamy sauce, then serve immediately in warm bowls topped with extra grated Parmesan.