Heat a skillet over medium heat and drizzle in olive oil. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 5-6 minutes on each side until golden and cooked through. Remove and let rest.

In a large pot, bring salted water to a boil and add fettuccine pasta. Cook for 8-10 minutes until al dente. Drain, reserving about a cup of pasta water.

Melt butter in the skillet over medium heat. Add minced garlic and sauté for about 1 minute. Pour in the heavy cream and bring to a simmer for 2-3 minutes.

Gradually stir in grated Parmesan cheese until melted and smooth. Adjust thickness with reserved pasta water if necessary.

Slice the rested chicken and add to the skillet with the drained pasta. Toss to coat in the sauce.

Serve in bowls, garnishing with fresh parsley and additional Parmesan if desired.