Start by bringing a large pot of salted water to a boil. Once the water is bubbling away, add the fettuccine pasta. Cook it according to the package instructions until it's al dente—usually around 8-10 minutes. Remember to stir occasionally to prevent sticking! Once done, reserve about half a cup of the pasta cooking water, then drain the rest and set aside.

While your pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add in the bulk Italian sausage, breaking it up with a wooden spoon as it cooks. Sauté until it's browned and cooked through, which should take about 5-7 minutes.

Once your sausage is perfectly browned, add the minced garlic to the skillet and sauté for another minute or so until fragrant.

Pour in the heavy cream and chicken broth into the skillet with the sausage and garlic. Stir well to combine everything together. Allow this mixture to simmer gently for about 3-5 minutes until it thickens slightly.

After your sauce has thickened, sprinkle in the grated Parmesan cheese while stirring continuously. If you find it too thick for your liking, feel free to add reserved pasta water a little at a time until you reach your desired consistency.

Add the drained fettuccine directly into your creamy sauce mixture. Toss everything together gently but thoroughly so that each noodle is coated with that luscious sauce. Season with salt and pepper according to your taste preferences.

Divide your creamy Italian sausage fettuccine pasta among plates or bowls. Top each serving with freshly chopped parsley for a pop of color and freshness. Enjoy immediately while it's warm!