Begin by thinly slicing the boneless, skinless chicken breasts against the grain. Season both sides generously with coarse salt and pepper.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the seasoned chicken slices and cook for about 4-5 minutes on each side, or until golden brown. Transfer to a plate to rest.

In the same skillet, add more olive oil if needed, then add the minced garlic and chopped shallot. Sauté for 30-45 seconds until fragrant and translucent.

Pour in the heavy whipping cream, stirring gently while bringing it to a low simmer. Heat for about 2 minutes, then stir in the Parmigiano Reggiano until melted and thickened.

In a separate pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions for 8-10 minutes until al dente. Reserve 1-1.5 cups of pasta water before draining.

Add the cooked fettuccine into the skillet with the creamy Alfredo sauce and toss gently, adding reserved pasta water until desired creaminess is reached.

Plate the pasta and slice the pan-seared chicken to arrange on top. Garnish with extra Parmigiano Reggiano and cracked black pepper. Serve immediately.