1. Season the chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear on each side for 4–5 minutes until golden and fully cooked. Remove from skillet and set aside.

2. In the same skillet, lower the heat to medium and add butter. Once melted, stir in the minced garlic and cook for 1–2 minutes until fragrant.

3. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes, stirring often, then add in the grated Parmesan. Stir until the cheese is melted and the sauce is smooth.

4. Meanwhile, cook the fettuccine in salted water according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.

5. Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water. Return the chicken to the skillet and toss everything together. Cook for another 2 minutes to warm through.

6. Top with chopped parsley and extra Parmesan if desired. Serve hot.