Season the chicken breasts with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from the skillet and let rest before slicing.
In a large pot of boiling salted water, cook the fettuccine according to package instructions. Drain and set aside.
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and nutmeg, and cook until the sauce thickens, about 3-4 minutes.
Add the cooked fettuccine to the skillet and toss to coat in the creamy sauce.
Slice the cooked chicken and place it on top of the pasta. Garnish with chopped parsley before serving.
Variations & Tips
For a lighter version, you can substitute half-and-half for the heavy cream. If you’re looking to add some vegetables, sautéed mushrooms or spinach make a wonderful addition to the sauce. For a bit of spice, consider adding a pinch of red pepper flakes. If you prefer a different protein, shrimp can be used in place of chicken, offering a delightful twist to the classic recipe.
