Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add sliced mushrooms and sauté for 5-7 minutes until golden brown. Season with salt and set aside.

Cut chicken breasts into strips and season with salt and pepper. Cook in the same skillet over medium heat for 6-8 minutes until golden and cooked through. Set aside.

In a medium saucepan, combine heavy whipping cream, unsalted butter, and pressed garlic. Heat on medium-low, whisking until butter melts and mixture is smooth.

Gradually stir in freshly grated Parmesan cheese until melted into the sauce.

Add cooked fettuccine, sautéed mushrooms, and chicken into the sauce. Toss to coat and heat for an additional 2 minutes.

Serve warm, garnished with extra Parmesan cheese and black pepper. Enjoy!