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Bring a large pot of pasta to a boil, salt it and cook the pasta according to package directions. Reserve a couple of cups of pasta water before draining.
Meanwhile, heat the olive oil in a large pan or heavy-bottomed pot and melt the butter in it. Add the chicken breast and cook for 5-6 minutes over medium heat or until cooked to your liking.
Stir in the shallot and cook for 1 minute, then add the garlic and cook for 30 more seconds.
Next, stir in the Italian seasoning, then deglaze the pot with the dry white wine and cook for 1-2 minutes until the alcohol evaporates.
Stir in the cream and cook for 1-2 minutes or until the sauce thickens, then add the cooked pasta and toss well to cover in sauce. Add a splash of the reserved pasta water if it looks too thick.
Add the grated Parmesan and fresh parsley, stir to combine, then season to taste and serve immediately.