Begin by cubing the chicken breasts into bite-sized pieces and generously season them with salt and black pepper.

In a large skillet, heat olive oil over medium-high heat until shimmering. Add the seasoned chicken pieces and cook for 6 to 8 minutes.

In the same skillet, reduce the heat to medium and toss in the chopped onion. Sauté for about 5 minutes.

Next, add minced garlic and cook for an additional minute.

Pour in the condensed cream of mushroom soup along with the milk. Whisk until smooth and stir in Parmesan cheese, black pepper, thyme, oregano, and salt. Let simmer for 5 minutes.

Return cooked chicken to the skillet and add heavy cream. Stir well and simmer for another 2 to 3 minutes.

Bring a pot of salted water to a boil and cook fettuccine until al dente, about 8 to 10 minutes.

Once pasta is cooked, add it to the skillet with the creamy sauce and toss gently.

Plate the dish immediately, garnishing with parsley and extra Parmesan if desired.