Pound chicken breasts to about ½ inch thickness; rub with olive oil and season with salt, pepper, and granulated onion. Grill over medium-high heat, turning once, until just cooked through; transfer to a cutting board, cover, and allow to rest for 5 to 10 minutes.

Bring a large pot of water to boil, add fettuccine and cook, stirring often, until just al dente; pasta will not be fully cooked. Drain in a colander

While the pasta cooks, melt the butter in a 12-inch skillet over medium heat; do not brown. Add the pasta and cream and cook, stirring, for 2 to 3 minutes, until the pasta absorbs most of the cream. Add most of the cheese and toss until cheese is melted, adding more to taste. Divide amount 4 serving bowls and garnish with minced parsley. Thinly slice chicken and divide among pasta.

Photo ©Brent Hofacker, stock.adobe.com