Bring a large pot of salted water to a boil.

Add the fettuccine and cook according to package instructions until al dente.

Drain the pasta in a colander and reserve a cup of pasta water.

In a skillet, heat olive oil over medium-high heat.

Sauté the sliced chicken until golden brown and cooked through, about 5-7 minutes.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

Stir in the grated Parmesan cheese and mix until melted and smooth.

Add the drained fettuccine to the skillet, tossing to coat in the sauce.

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency.