Season the chicken breasts on both sides with salt and pepper.

Heat olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest while you prepare the sauce.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Pour in the heavy cream and bring to a gentle simmer. Whisk in the freshly grated Parmesan cheese until the sauce is smooth, creamy, and thickened slightly.

Meanwhile, cook the fettuccine according to the package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta cooking water.

Slice the rested chicken into strips. Add the cooked pasta and sliced chicken to the skillet with the Alfredo sauce. Toss everything together to coat evenly.

If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency.

Plate the Chicken Alfredo Pasta and garnish with extra Parmesan cheese and chopped fresh parsley if desired. Serve immediately and enjoy!