Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Season the sliced chicken breasts with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and cook until fragrant, about 1 minute.
Pour in the heavy cream and bring to a simmer. Stir in grated Parmesan cheese until melted and smooth.
Add the cooked fettuccine pasta to the skillet and toss to coat evenly with the Alfredo sauce.
Return the cooked chicken to the skillet and toss gently to combine.
Season with additional salt and pepper if needed.
Garnish with chopped fresh parsley before serving.