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, season the chicken strips with salt and pepper, then cook for 6 to 8 minutes until golden and cooked to 165°F / 74°C, then remove and set aside.

In the same skillet over medium heat, melt the butter, add the minced garlic and cook for 1 minute until fragrant, then pour in the heavy cream and bring to a gentle simmer.

Reduce heat to low, gradually whisk in the Parmesan cheese until melted and smooth, then season with salt and pepper to taste.

Add the cooked fettuccine and chicken strips to the sauce, toss gently until evenly coated, then serve immediately.