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. Season the salmon fillets with salt and pepper. Cook the salmon for about 4-5 minutes on each side, or until cooked through. Remove from skillet and set aside.

In the same skillet, add minced garlic and sauté for 1 minute. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, parmesan cheese, lemon juice, and dried basil. Cook until the sauce thickens, about 5 minutes.

Add the cooked pasta to the cream sauce and toss to coat. Flake the cooked salmon into large pieces and gently fold it into the pasta.

Serve the pasta in bowls, garnished with chopped parsley.