Instructions:
- Slice chicken breasts thinly (butterfly them if they are very thick). Season generously with salt and pepper.
- Bring a large pot of salted water to a rolling boil. Cook fettuccine until al dente (usually 8-10 minutes). Crucially: Before draining, reserve at least 1 cup of the starchy pasta water. Drain pasta and set aside.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken cutlets for 3-4 minutes per side until golden brown and cooked through (165°F/74°C). Remove chicken, let rest briefly, and slice thinly against the grain.
- Reduce heat to low. Add butter to the same skillet. Once melted, add minced garlic and sauté gently for about 1 minute until fragrant—do not let it brown.
- Slowly whisk in the heavy cream. Bring the mixture just to a gentle simmer, then immediately remove the skillet from the heat.
- Working off the heat, gradually whisk in the grated Parmesan, a handful at a time, until the sauce is smooth and glossy. Stir in the pinch of nutmeg. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches a pourable consistency.
- Add the drained fettuccine directly into the skillet with the sauce. Toss thoroughly to coat every strand. If the sauce tightens up, add another splash of pasta water until perfect.
- Divide the pasta and sauce among bowls. Top each portion with the sliced chicken. Garnish heavily with fresh parsley and extra Parmesan.