Cook fettuccine pasta in salted boiling water according to package instructions. Drain and reserve 100 ml of pasta water.
Season chicken strips with salt and pepper. Heat olive oil in a large skillet and cook chicken until golden brown (5–6 minutes). Remove and set aside.
In the same skillet, melt butter and sauté garlic for 1 minute.
Pour in heavy cream and bring to a gentle simmer. Stir in grated parmesan until sauce thickens.
Add cooked pasta and chicken back into the skillet. Toss everything together, adding a splash of reserved pasta water if needed.
Adjust seasoning with extra salt and pepper.
Serve hot, garnished with chopped parsley and more parmesan.
