Bring a large pot of salted water to a boil. Add fettuccine pasta and cook for 10-12 minutes until al dente. Drain and set aside, reserving pasta water.

Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then sear for 6-7 minutes per side until cooked through.

In the same skillet, melt butter and sauté minced garlic for 1 minute. Stir in heavy cream and simmer for 3-4 minutes.

Whisk in freshly grated Parmesan cheese until melted and smooth. Adjust consistency with reserved pasta water if necessary.

Add cooked fettuccine to the sauce and toss to coat evenly for 1-2 minutes over low heat.

Slice the seared chicken, place on top of the pasta, and garnish with black pepper and parsley. Serve immediately.