In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the sliced chicken breasts and season with salt and pepper. Cook until golden brown and cooked through, about 6-7 minutes. Remove from skillet and set aside.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine.

Add the parmesan cheese, oregano, basil, and sun-dried tomatoes. Stir until the cheese is melted and the sauce is creamy.

Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until well coated in the sauce. Adjust seasoning with salt and pepper if needed.

Garnish with fresh parsley before serving.