Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.

While the pasta cooks, season the chicken pieces generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it melts into the cream, creating a smooth sauce. Season the sauce with salt and pepper to taste.

If the sauce is too thick, whisk in a little milk or some of the reserved pasta water until it reaches your desired consistency. Return the cooked chicken to the skillet and stir to coat it in the sauce.

Add the drained fettuccine to the skillet with the sauce and chicken. Toss gently until the pasta is well coated. If needed, add a splash more pasta water to help the sauce cling to the noodles.

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