In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once shimmery, add 1 finely chopped onion and sauté for 3-4 minutes until translucent.

Stir in 2 minced garlic cloves and cook for another 1-2 minutes until fragrant.

Add 1 pound of ground chicken, breaking it apart. Cook for 5-7 minutes until no longer pink.

Lower heat to medium-low, pour in 1 cup of heavy cream, and stir. Gradually mix in 1 cup of grated Parmesan cheese until melted and thickened.

Season with Italian seasoning, salt, and pepper. Adjust thickness with chicken broth or water if necessary.

Toast hamburger buns until golden brown. Spoon the creamy chicken Alfredo mixture onto the bottom half of each bun.