Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente, about 8–10 minutes.

In a sauté pan, heat the olive oil over medium heat.

Add the diced chicken to the pan, season with salt and pepper, and cook until browned and cooked through, about 5–7 minutes.

Once the chicken is cooked, add the shrimp and cook for about 3–4 minutes, or until the shrimp are pink and opaque.

Add the minced garlic to the pan and sauté for 1 minute until fragrant.

Pour in the heavy cream and let it simmer for 2–3 minutes, allowing it to thicken slightly.

Gradually add the grated Parmesan cheese, stirring until melted and smooth.

Drain the cooked fettuccine and add it directly to the sauce, tossing everything together until well coated.

Serve the Alfredo hot, garnished with chopped parsley if desired.