Boil a large pot of salted water. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook for 5-7 minutes, or until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a simmer. Slowly stir in the Parmesan cheese until the sauce thickens—about 2-3 minutes.

Add the cooked chicken and fettuccine back into the skillet. Toss everything evenly in the creamy sauce until coated. Adjust the seasoning and let it cook for an additional minute to warm everything up.

Garnish with chopped parsley before serving.