Season the chicken breast with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until golden and cooked through, about 6-8 minutes per side. Once cooked, transfer the chicken to a cutting board. Let it rest for a few minutes before slicing it thinly.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the oregano, if using.
Gradually add the Parmesan cheese, stirring continuously until it melts and the sauce becomes smooth and thickened. Adjust seasoning with salt and pepper, if needed.
In a pot of salted boiling water, cook the pasta until al dente, following package instructions (about 8-10 minutes for dry pasta or 3-4 minutes for fresh pasta). Drain the pasta, reserving a small amount of the pasta water.
Add the cooked pasta to the Alfredo sauce in the skillet. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Add the sliced chicken on top of the end plate. Garnish with fresh chopped parsley. Serve warm and enjoy!
