Begin by boiling a large pot of salted water. Add 8 oz fettuccine pasta and cook according to package directions, about 8 minutes. Drain and set aside, but save a cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 lb sliced chicken breast and cook for about 5-7 minutes until golden brown. Check for doneness—chicken should reach an internal temperature of 165°F.

Stir in 3 minced garlic cloves and cook for 1-2 minutes until fragrant. Be careful; garlic cooks quickly and can burn.

Pour in 1 cup of heavy cream. Stir and simmer for about 3-4 minutes to thicken slightly.

Add 1 cup of grated Parmesan cheese slowly while stirring until melted and smooth. Taste and season with salt and pepper.

Add the drained fettuccine to the sauce, tossing to coat well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Turn off the heat, sprinkle with fresh parsley, and serve hot.