Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through.

In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté until fragrant. Pour in heavy cream and stir continuously until it bubbles gently.

Whisk in the grated Parmesan cheese until melted. Add a pinch of nutmeg and adjust seasoning with salt and pepper if needed.

Boil salted water and cook fettuccine until al dente. Reserve some pasta water, then drain.

Combine fettuccine with Alfredo sauce, adding reserved pasta water for desired consistency. Simmer together for 2-3 minutes.

Slice the chicken and arrange over the fettuccine. Garnish with chopped parsley and serve immediately.