Fill a large pot with salted water and bring it to a boil. Add the fettuccine pasta and cook for 8 to 10 minutes, or until al dente. Drain the pasta and keep it aside.

Sprinkle salt and pepper on both sides of the chicken breasts.

In a large skillet over medium-high heat, heat olive oil. Add the chicken and cook for 6 to 8 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes. Slice into strips.

In the skillet over medium heat, melt butter. Add minced garlic and cook for 1 minute until fragrant.

Stir in heavy cream and bring to a gentle simmer. Add grated Parmesan cheese, stirring until melted and smooth. Season the sauce with salt and pepper to taste. If the sauce is too thick, add an extra splash of heavy cream.

Combine the cooked fettuccine with the sauce and toss to evenly coat the pasta.

Divide the pasta among serving plates. Top with sliced chicken. Garnish with fresh parsley if desired.