Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper. Sear chicken for about 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.

In a pot, bring salted water to boil. Cook fettuccine according to package instructions until al dente (about 8-10 minutes). Reserve 1/2 cup pasta water before draining.

In a bowl, whisk egg yolks and parmesan cheese until smooth. Add black pepper to taste.

Combine drained pasta with the egg mixture in the pot off heat. Gradually add reserved pasta water until the sauce reaches desired creamy consistency.

Slice the rested chicken and serve on top of the pasta. Garnish with chopped parsley.