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

Once cooked, reserve 1/2 cup of pasta water and then drain the pasta. Set aside.

In a large skillet, heat olive oil over medium heat. Season the chicken strips with salt and pepper.

Add the chicken to the skillet and cook for about 5-7 minutes, or until fully cooked and golden brown. Remove from the skillet and set aside.

In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring it to a simmer. Cook for 3-4 minutes, stirring frequently.

Stir in the grated parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add the cooked fettuccine and chicken to the sauce, tossing to combine everything evenly.

Cook for an additional 2-3 minutes until everything is heated through.

Divide the Chicken Fettuccine Alfredo among plates.

Garnish with fresh parsley and additional parmesan cheese, if desired. Serve immediately.