Cook the fettuccine according to package instructions.
In a large skillet, heat olive oil over medium heat.
Add the cubed chicken and season with salt and pepper. Cook until browned and cooked through.
Stir in the chopped asparagus and minced garlic. Sauté for about 3-4 minutes.
Pour in the heavy cream and stir to combine.
Mix in the grated Parmesan cheese until melted and the sauce becomes creamy.
Combine the cooked fettuccine with the sauce and toss to coat.
Taste and adjust seasoning as necessary; garnish with fresh parsley before serving.
