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. Add the chicken pieces and season with salt and pepper. 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 heavy cream, then add lemon zest, lemon juice, and oregano. Stir to combine and let simmer for 5 minutes.

Add the cooked chicken and pasta to the skillet. Toss to coat everything in the sauce. Stir in grated Parmesan cheese and adjust seasoning if necessary.

Garnish with chopped parsley and additional Parmesan cheese if desired. Serve immediately.