Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper, then cook for 5-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add minced garlic and sauté for 1 minute until fragrant.

Pour in heavy cream, stirring continuously. Bring to a simmer, then add Parmesan cheese. Stir until the sauce thickens.

Slice the cooked chicken and return it to the skillet. Add the drained fettuccine pasta and toss everything together until well coated in the sauce.

Serve hot, garnished with extra Parmesan cheese if desired.