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Season your chicken with Italian seasoning, oregano, garlic powder, salt, and black pepper. Cook until golden and fully cooked, then slice and set aside.
Bring a pot of salted water to a boil and cook the fettuccine for 8–9 minutes. Reserve a little pasta water before draining.
Add the Fairlife milk, cream cheese, Parmigiano Reggiano, Italian seasoning, salt, and black pepper to a blender. Blend until completely smooth.
Pour the Alfredo sauce into a pan and heat over LOW heat, stirring frequently. Keep the heat low and do not let the sauce boil to help prevent the cheese from separating.
Add the cooked fettuccine directly to the sauce and toss until every noodle is coated and the sauce reaches your desired consistency. Add a splash of reserved pasta water if needed.
Add your sliced chicken and finish with freshly grated Parmigiano Reggiano.