Cook fettuccine in chicken broth or water as per package directions. Do not overcook. Strain off all liquid then mix the butter with the pasta.
Season chicken with garlic pepper and salt then sauté in olive oil until tender. Cut cooked chicken into bite sized pieces and stir in both cans of soup.
Layer the following in a Pyrex casserole dish: pasta, cheese, chicken soup mixture and top with Parmesan cheese.
Bake in oven at 350 degrees for 30-35 minutes, until bubbly. If the cheese on top starts to get too brown, cover with foil.
Remove from oven and top with fresh parsley, if desired.