Start by bringing a large pot of salted water to a rapid boil.

Add the fettuccine pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.

While the pasta cooks, season the chicken breasts generously with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat.

Add the seasoned chicken breasts to the skillet. Cook for about 6–7 minutes on each side.

Remove the chicken from the skillet and let it rest for a few minutes before slicing.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and bring it to a gentle simmer.

Reduce the heat to low and stir in the grated Parmesan cheese until melted.

If using, add the nutmeg and season with more salt and pepper to taste.

Add the cooked fettuccine to the skillet, tossing to coat with the creamy sauce.

If the sauce is too thick, drizzle in reserved pasta water until desired consistency.

Place the sliced chicken on top of the pasta and serve hot, garnished with Parmesan and parsley.