1. Bring a large pot of generously salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain.

2. While the pasta is cooking, season the chicken pieces with salt and pepper.

3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

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

5. Slowly pour in the heavy cream, whisking to combine. Bring to a gentle simmer (do not boil) and let it cook for 3-4 minutes, until it starts to thicken slightly.

6. Reduce the heat to low. Gradually add the freshly grated Parmesan cheese, whisking constantly until the cheese is melted and the sauce is smooth.

7. Taste the sauce and season with salt and black pepper as needed.

8. Add the drained fettuccine and the cooked chicken back to the skillet. Use tongs to toss everything together, coating the pasta and chicken in the sauce.

9. If the sauce is too thick, add a few tablespoons of the reserved pasta water to loosen it to your desired consistency.

10. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.