Cook the fettuccine according to package instructions until al dente.
In a large skillet, heat the olive oil over medium heat.
Add the chicken breasts to the skillet and season with salt and pepper.
Cook the chicken for about 5-7 minutes on each side or until fully cooked.
Once cooked, remove the chicken from the skillet and let it rest before slicing.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
Reduce heat to low and add heavy cream, stirring to combine.
Gradually whisk in the parmesan cheese until melted and smooth.
Adjust the sauce consistency with reserved pasta water as needed.
Slice the rested chicken and add it to the creamy sauce, followed by the drained fettuccine.
Serve hot, garnished with fresh parsley.
