Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, cooking for 6-7 minutes on each side until golden brown. Let rest and slice.

In the same skillet, melt butter, sauté minced garlic for about 1 minute, then add heavy cream and simmer for 3-5 minutes.

Gradually whisk in Parmesan cheese until melted. Add black pepper to taste, adjusting with reserved pasta water as needed to reach desired consistency.

Combine drained fettuccine with the sauce, adding sliced chicken and tossing gently. Simmer for 2-3 minutes to meld flavors.

Serve Chicken Alfredo on warm plates, garnishing with additional Parmesan and black pepper if desired.