Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain the pasta and reserve a cup of the starchy water to help adjust the sauce later. Toss the pasta lightly with a drizzle of olive oil to prevent sticking while you prepare the rest of the Chicken Alfredo.

Heat a large skillet over medium heat and add a tablespoon of olive oil. Season the boneless, skinless chicken breasts with salt and pepper, then place them in the skillet. Cook for about 6-7 minutes per side, or until they are golden brown and fully cooked through, with an internal temperature of 165°F. Remove the chicken from the skillet and let it rest before slicing it into bite-sized pieces.

In the same skillet, melt 4 tablespoons of unsalted butter over medium-low heat. Add freshly minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn. Pour in 1 cup of heavy cream and bring it to a gentle simmer, stirring frequently for about 3-4 minutes until slightly thickened.

Proceed to add 1 cup of freshly grated Parmesan cheese to the sauce, stirring continuously until completely melted and smooth. If the sauce seems too thick, gradually mix in a bit of the reserved pasta water until desired consistency is reached. A pinch of nutmeg can also be added at this stage.

Add the cooked fettuccine and sliced chicken back into the sauce, gently tossing to combine everything thoroughly. Cook for an additional 1-2 minutes over low heat, allowing the pasta to soak up the rich flavors of the creamy sauce.

Once everything is heated through, remove the skillet from the heat and transfer the Chicken Alfredo to serving plates. Garnish each dish with freshly chopped parsley for a pop of color and a hint of freshness. Serve immediately while hot.