Cook the fettuccine pasta according to package instructions until al dente.
Meanwhile, heat olive oil in a large skillet over medium heat.
Season the chicken breast with salt and pepper, and add to the skillet.
Remove the chicken from the pan and let it rest before slicing.
In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream, stirring to combine, and bring to a simmer.
Add grated Parmesan cheese and stir until melted and smooth.
Incorporate lemon juice and zest, and season with salt and pepper.
Toss the cooked fettuccine in the sauce until well coated.
Slice the chicken and serve it over the pasta, garnishing with parsley.
