1. Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/2 cup pasta water, then drain.

2. Season chicken with salt and pepper. In a skillet over medium-high heat, add olive oil and cook chicken for 5–7 minutes per side until golden and cooked through. Let rest, then slice.

3. In the same skillet, lower heat to medium. Melt butter and sauté minced garlic for about 30 seconds.

4. Pour in heavy cream and stir to combine. Let simmer for 3–4 minutes to thicken.

5. Stir in Parmesan cheese until smooth. If needed, add reserved pasta water to loosen sauce.

6. Toss cooked fettuccine into the Alfredo sauce, mixing to coat the pasta evenly.

7. Top pasta with sliced chicken. Mix in or serve with chicken arranged on top.

8. Garnish with fresh parsley and additional Parmesan, then serve immediately.