Slice chicken breasts into thin strips; season with salt and pepper.

Bring a large pot of salted water to a boil and cook the fettuccine according to package directions.

Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large skillet over medium-high heat, add olive oil and cook chicken until golden and cooked through; remove and set aside.

In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.

Pour in heavy cream and bring to a gentle simmer.

Stir in Parmesan cheese until melted and the sauce thickens.

Add cooked fettuccine and chicken to the skillet, tossing to coat.

If the sauce is too thick, add some reserved pasta water until desired consistency is reached.

Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.