Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente, usually about 8-10 minutes.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

Season the chicken strips with a pinch of salt and pepper, then add them to the hot skillet.

Cook the chicken for 5-7 minutes, stirring occasionally, until golden brown and cooked through, then remove from the pan and set aside.

In the same skillet, reduce heat to medium and melt the butter, scraping up any browned bits from the chicken.

Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream and bring the mixture to a gentle simmer, letting it cook for 3-5 minutes until slightly thickened.

Reduce the heat to low and whisk in the grated Parmesan cheese until smooth and fully melted.

Add the cooked fettuccine and chicken back into the skillet, tossing gently with tongs to coat everything in the creamy sauce.

Serve immediately, garnished with fresh chopped parsley and extra black pepper if desired.