In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente, typically about 8-10 minutes.

Drain the Pasta

Once cooked, drain the pasta and reserve about 1 cup of the pasta cooking water. Set the pasta aside.

Cooking the Chicken

Prepare the Chicken

Season the boneless, skinless chicken breasts with salt and black pepper on both sides.

Cook the Chicken

In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let rest.

Slice the Chicken

Once rested, slice the chicken into strips.

Making the Alfredo Sauce

Melt the Butter

In the same skillet used for the chicken, melt the butter over medium heat.

Add Garlic

Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant.

Stir in Heavy Cream

Slowly pour in the heavy cream, stirring constantly. Bring to a gentle simmer.

Add Cheese and Nutmeg

Gradually add the grated Parmesan cheese and nutmeg, stirring until the cheese is melted and the sauce is creamy. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.

Combining Everything

Combine Pasta and Sauce

Add the cooked fettuccine to the Alfredo sauce, tossing to combine until the pasta is well-coated.

Add Chicken

Finally, add the sliced chicken on top of the pasta and toss gently to combine.

Garnish and Serve

Serve immediately, garnished with chopped parsley.