Bring a large pot of salted water to a boil over high heat and cook fettuccine pasta according to package instructions, about 8–10 minutes, until al dente.

In a skillet over medium heat (about 350°F), heat 2 tablespoons olive oil.

Add sliced chicken breasts and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through.

Stir in minced garlic and sauté for 1 minute until fragrant.

Pour in 1 cup heavy cream, bring to a gentle simmer, and stir to combine.

Add 1 cup grated Parmesan cheese and stir for 2–3 minutes until the sauce is melted and smooth.

Season sauce with salt and pepper to taste, then drain pasta and add it to the skillet, tossing to coat evenly.

Serve immediately, garnished with chopped fresh parsley.