Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for about 5-7 minutes or until no longer pink, stirring occasionally.

Once the chicken is cooked, lower the heat to medium, and add minced garlic to the pan. Sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream, stirring well to combine. Bring it to a gentle simmer, letting it thicken slightly.

Gradually whisk in the freshly grated Parmesan cheese until it melts into the sauce. You want a creamy, smooth consistency!

Add the drained fettuccine to the skillet, tossing it gently to coat the pasta with the sauce. If it seems too thick, you can add a splash of pasta cooking water to reach your desired consistency.

Take the pan off the heat. Taste and adjust seasoning as necessary. Serve warm, garnishing with fresh parsley if desired.