Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente.

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

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

Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until cooked through and registering an internal temperature of 75°C (165°F).

Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then, slice the chicken breast into thin strips.

In the same skillet used for the chicken, lower the heat to medium and add the Alfredo sauce. Stir and heat until warmed through.

Drain the cooked fettuccine and add it to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce.

Add the sliced chicken back into the skillet and mix gently to combine with the pasta and sauce.

Serve the Chicken Alfredo hot, garnished with freshly chopped parsley.