Bring a large pot of salted water to a rolling boil. Add fettuccine and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain the fettuccine.

In a large skillet, heat olive oil over medium heat. Slice chicken sausage and sauté for about 5-7 minutes until golden brown. Remove and set aside.

In the same skillet, add butter to melt. Then add garlic and sauté for 1-2 minutes until fragrant. Pour in heavy cream and simmer for 3-4 minutes until thickened.

Stir in Parmesan cheese until melted. Adjust consistency with reserved pasta water if needed.

Combine the chicken sausage and cooked fettuccine with the sauce, tossing well.

Remove from heat, adjust seasoning with salt and pepper, and garnish with parsley before serving.