Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the sliced chicken and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes.

Add minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in the chicken broth, lemon juice, and zest. Bring to a simmer.

Stir in the heavy cream and parmesan cheese, cooking until the sauce thickens slightly, about 3-5 minutes.

Add the cooked pasta to the skillet and toss to coat in the sauce. Stir in chopped parsley. Adjust seasoning if necessary.

Serve immediately, garnished with extra parmesan if desired.