Season the chicken breasts with salt and pepper on both sides.
In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits.
Stir in the heavy cream and bring to a gentle simmer.
Add the fettuccine pasta and cook according to package instructions, about 10-12 minutes, stirring occasionally.
Once the pasta is cooked, return the chicken to the skillet along with spinach and Parmesan cheese. Stir until combined and spinach is wilted.
Adjust seasoning with salt and pepper, then garnish with fresh parsley before serving.
