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 sliced chicken 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 chicken broth, lemon juice, lemon zest, and oregano. Bring to a simmer and cook for 3-4 minutes.

Add the cooked pasta and chicken back into the skillet. Toss to coat in the sauce. Cook for an additional 2-3 minutes until everything is heated through.

Serve hot, garnished with chopped parsley and grated parmesan cheese.