In a large pot, bring salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, add the Italian sausage. Cook until browned and cooked through, breaking it apart with a wooden spoon, about 5-7 minutes.

Add minced garlic to the skillet with the sausage and cook for 1 minute until fragrant. Pour in the chicken broth and bring to a simmer.

Stir in the heavy cream, Italian seasoning, salt, and pepper. Let it simmer for 3-5 minutes until slightly thickened.

Add the parmesan and mozzarella cheese, stirring until melted and smooth.

Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Serve hot, garnished with chopped parsley.