Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper and add to the skillet.

Cook the chicken for about 6-7 minutes on each side until fully cooked through. Remove the chicken from the skillet and let it rest.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, avoiding burning.

Pour in the heavy cream, stirring to combine with the garlic, and bring to a gentle simmer.

Add in the Parmesan cheese gradually, stirring until melted and fully incorporated into the sauce.

Slice the cooked chicken and add it back to the skillet, tossing it with the sauce.

Combine the cooked fettuccine with the chicken and sauce, tossing well to coat each strand.

Serve hot, garnished with chopped parsley for a touch of color and freshness.