Sear the chicken

• Heat the olive oil in a Dutch oven over medium-high heat.
• Season the chicken with salt and pepper and sear until golden, then set aside.

Build the base

• Melt the butter in the same pot and sauté the garlic until fragrant.
• Pour in the chicken broth and bring to a simmer.

Cook the pasta

• Add the fettuccine and cook, stirring often, until al dente and most of the liquid is absorbed.
• Return the chicken to the pot.

Make it creamy

• Lower the heat and stir in the heavy cream.
• Add the parmesan and stir until the sauce is smooth and glossy.

Finish and serve

• Season with salt and pepper to taste.
• Sprinkle with parsley and serve hot.