Cook the fettuccine in salted boiling water according to package directions until al dente, then drain and set aside.

Heat olive oil in a large skillet over medium-high heat, add the chicken strips, and cook for 6 to 8 minutes until golden and cooked to 165°F / 74°C, then remove and set aside.

In the same skillet, melt the butter over medium heat, add the minced garlic, and cook for 30 seconds until fragrant.

Pour in the heavy cream and bring to a gentle simmer, then reduce heat to low and stir in the Parmesan cheese and black pepper until the sauce is smooth and creamy.

Add the cooked fettuccine and chicken to the sauce, toss until evenly coated, and cook for 1 to 2 minutes until heated through.

Serve immediately with extra Parmesan on top if desired.