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Add the chicken pieces to the hot oil.
Cook the chicken over medium heat until browned.
Stir in the minced garlic and cook until fragrant.
Pour in the chicken broth and bring to a boil.
Add the heavy cream, stirring to combine.
Once boiling, add the fettuccine pasta.
Reduce heat and simmer, stirring occasionally.
Cook until the pasta is al dente, about 12 minutes.
Ensure the sauce thickens as the pasta cooks.
Stir in the Parmesan cheese until melted.
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