Cook the Chicken:
Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside to rest.

Prepare the Alfredo Sauce:
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and bring it to a simmer. Add the heavy cream and let it simmer for 2-3 minutes until slightly thickened.

Add the Parmesan:
Gradually stir in the grated Parmesan cheese, stirring constantly until the sauce becomes smooth and creamy. Let it cook for another 2 minutes.

Cook the Pasta:
While the sauce is simmering, cook the fettuccine pasta according to the package instructions. Drain the pasta and add it directly to the skillet with the Alfredo sauce, tossing to coat the pasta evenly.

Slice the Chicken:
Slice the cooked chicken into thin strips.

Combine Everything:
Add the sliced chicken to the skillet with the pasta and Alfredo sauce. Toss everything together until the chicken is well-coated and the pasta is fully combined with the creamy sauce.

Serve:
Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.