1. Season the chicken breasts with salt and pepper on both sides.

2. Heat olive oil in a skillet over medium-high heat. Sear the chicken until golden brown and cooked through, about 5–7 minutes per side. Remove and set aside.

3. Bring a large pot of salted water to a boil and cook fettuccine until al dente. Drain and set aside.

4. In the same skillet, melt butter and sauté minced garlic for about 1 minute until fragrant.

5. Lower the heat, pour in the heavy cream, and gradually stir in Velveeta cheese cubes. Stir until the cheese is completely melted and the sauce is smooth.

6. Slice the cooked chicken into bite-sized pieces and add to the skillet.

7. Add cooked fettuccine into the sauce and gently toss until everything is coated evenly.

8. Sprinkle fresh parsley over the top and serve immediately. Optionally, garnish with more black pepper or Parmesan cheese.