Cook the fettuccine pasta according to package instructions. Drain and set aside.

Season the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5-6 minutes per side, until golden and cooked through. Remove from skillet and slice into strips.

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

Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and cook until the sauce thickens, about 2-3 minutes.

Add the cooked pasta and sliced chicken to the skillet. Toss to coat everything evenly in the Alfredo sauce.

Garnish with chopped parsley if desired. Serve immediately.