In a large pot of salted boiling water, cook the fettuccine or spaghetti according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

In a large skillet, heat olive oil over medium heat. Add the cubed chicken breasts and season with salt and pepper. Sauté until cooked through (about 5-7 minutes).

Stir in the minced garlic and cook for another minute until fragrant, ensuring it doesn’t burn.

In a mixing bowl, whisk together the eggs and heavy cream until combined. Gradually stir in the grated Parmesan cheese.

Add the cooked pasta to the skillet with the chicken. Remove the skillet from heat before pouring in the egg and cream mixture, stirring quickly to create a creamy sauce. If needed, add reserved pasta water to thin the sauce to your desired consistency.

Taste and adjust seasoning with salt and pepper. Top with chopped parsley and an extra sprinkle of Parmesan cheese before serving.