Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.

Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken strips, season with salt and pepper, and cook until golden and cooked through (about 6-8 minutes). Remove the chicken from the skillet and set aside.

Make the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook for an additional 3-4 minutes, stirring constantly, until the sauce thickens.

Combine: Add the cooked pasta and chicken into the skillet with the Alfredo sauce. Toss everything together until evenly coated. If the sauce is too thick, add a splash of pasta water to loosen it up.

Serve: Garnish with fresh parsley and additional Parmesan cheese if desired. Serve hot and enjoy!