Bring a large pot of water to a boil and cook 1 pound dry fettuccine noodles according to the package directions. Before draining, reserve about 1/2 cup of the pasta cooking water (optional). Drain the pasta and set it aside.

While the pasta cooks, cut 1 boneless, skinless chicken breast into thin strips.

Heat a nonstick skillet over medium heat. Add 3 tablespoons extra virgin olive oil and swirl to coat the pan.

Add the chicken strips in a single layer and cook, turning occasionally, until golden brown and cooked through (internal temperature 165°F), about 6–8 minutes total depending on thickness. Transfer the cooked chicken to a plate and set aside.

Reduce the heat to medium-low. Add 1 clove minced garlic to the pan and sauté until fragrant, about 30–60 seconds, taking care not to let it brown.

Pour in 1¼ cups slow-sodium chicken broth and add 2 tablespoons fresh lemon juice. Use a spatula to scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce to a simmer for 2–3 minutes.

Stir in 1½ cups heavy cream and simmer gently for 2–4 minutes, stirring occasionally, until the sauce starts to thicken slightly.

Add the cooked fettuccine and the cooked chicken to the pan. Toss or stir to combine and heat through. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water (or extra broth) until the desired consistency is reached.

Remove the pan from heat and stir in 1 cup freshly grated Parmesan cheese until melted and the sauce is smooth and coats the pasta.

Sprinkle with ¼ cup chopped fresh parsley and serve immediately.