Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package directions. Drain, reserving ½ cup pasta water.

While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.

Add chicken to the hot skillet and cook 6–8 minutes per side, until golden and the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest for 5 minutes.

In the same skillet, add the minced garlic and sauté about 1 minute until fragrant — don’t let it brown.

Pour in 1 cup heavy cream and bring to a gentle simmer. Stir frequently and reduce heat to low.

Gradually add 1 cup grated Parmigiano-Reggiano, stirring until the cheese melts and the sauce is smooth. If the sauce is too thick, whisk in a splash of reserved pasta water.

Slice the rested chicken thinly and return it to the skillet. Add the drained fettuccine and toss everything together until well coated. Season with additional salt and pepper to taste.

Serve immediately with extra grated Parm and chopped parsley if desired.