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

While the pasta is cooking, season the chicken breasts with salt and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, until fully cooked and golden brown. Remove the chicken from the pan and set aside to rest.

In the same skillet, add the remaining tablespoon of olive oil and butter. Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring to a simmer. Allow the cream to reduce slightly, stirring occasionally.

Grate the Parmesan cheese and gradually stir it into the cream sauce until melted and smooth.

Slice the cooked chicken into thin strips and return it to the skillet, stirring to coat with the creamy sauce. Add salt and pepper to taste.

Add the cooked fettuccine to the skillet and toss everything together until the pasta is well-coated with the sauce.

Garnish with chopped parsley and remove the skillet from heat. Serve the creamy chicken pasta warm, with extra Parmesan cheese on top if desired.