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Cook fettuccine pasta according to package instructions. Drain and set aside.
Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until golden brown and no longer pink in the center. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese until melted and well combined.
Slice cooked chicken breasts and add them back to the skillet. Simmer for a few minutes until chicken is heated through and sauce has thickened slightly.
Add cooked fettuccine to the skillet and toss to coat the pasta with the sauce.
Serve the Copycat Olive Garden Chicken Alfredo hot, garnished with chopped parsley.
Enjoy!