Bring a large pot of salted water to a boil over high heat. Add the fettuccine pasta and cook until al dente, about 10-12 minutes. Drain and set aside.

Heat olive oil in a skillet over medium heat. Season the chicken pieces with salt and pepper. Sauté for 6-8 minutes, stirring occasionally, until browned and cooked through.

Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Pour in the heavy cream and stir to combine. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.

Add the grated parmesan cheese to the skillet and stir until melted and the sauce is smooth, about 2 minutes.

Add the drained pasta to the skillet and toss to coat each strand evenly with the garlic parmesan sauce.

Taste and adjust the seasoning with additional salt, pepper, and red pepper flakes if desired.

Transfer the pasta to serving plates, garnish with chopped fresh parsley, and serve immediately.