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

In a skillet, heat olive oil over medium heat. Season the chicken strips with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.

In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, lemon juice, and lemon zest. Cook for 3-4 minutes until slightly thickened.

Add the cooked pasta and chicken back to the skillet. Toss to coat in the creamy lemon sauce. Stir in the grated parmesan cheese until melted and combined.

Garnish with chopped parsley and additional parmesan if desired. Serve immediately.