1. Season both sides of the chicken breasts with salt and pepper.

2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.

3. Sear the chicken breasts until golden brown on both sides and fully cooked. Remove and let rest.

4. In a separate pot, boil salted water and cook fettuccine according to package directions. Reserve 1 cup of pasta water before draining.

5. In the same skillet, add remaining butter and cook the sliced mushrooms until browned and tender.

6. Add minced garlic and sauté for 1 minute until fragrant.

7. Pour in the heavy cream, lower the heat, and let it simmer gently.

8. Stir in Parmesan cheese until melted and the sauce becomes creamy. Add pasta water as needed for desired consistency.

9. Slice the rested chicken and return it to the pan along with the cooked pasta.

10. Toss everything until evenly coated in the sauce. Sprinkle with chopped parsley and serve hot.