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

Drain the pasta and set aside, reserving 1/2 cup of pasta water.

In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the chicken pieces to the skillet, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes.

Reduce the heat to low and pour in the heavy cream, stirring to combine with the chicken and garlic.

Add the grated parmesan cheese and stir until melted and creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add the cooked fettuccine to the skillet and toss to coat the pasta in the creamy sauce.

Adjust seasoning with additional salt and pepper if needed.

Plate the creamy parmesan pasta and top with garlic butter chicken bites.

Garnish with chopped parsley before serving.