Sprinkle the chicken strips with a pinch each of sea salt and freshly ground pepper.

Heat canola oil in a large deep skillet over medium-high heat. When shimmering, add chicken and cook stirring often for about 5 minutes until cooked through to 165 degrees F internal temperature. Scoop out and set aside.

Bring a large pot of salted water to a boil and cook fettuccine according to package directions to al dente. Reserve 1/4 cup of pasta water before draining.

In the same skillet over medium heat, melt the butter without cleaning the pan. Stir in the heavy cream and bring to a gentle simmer.

Add the finely shredded Parmesan and whisk steadily until fully melted and the sauce is smooth.

Keeping the sauce at a low simmer, add the cooked chicken and any accumulated juices. Toss to coat.

Add the drained pasta to the skillet and toss until every strand is coated in the creamy sauce. Add a splash of reserved pasta water if needed to loosen.

Divide among warmed plates, garnish with freshly ground pepper and chopped fresh parsley, and serve immediately.