Prep the chicken: Pat chicken dry and slice into thin cutlets or bite-size pieces. Season generously with salt and black pepper.

Start the pasta: Bring a large pot of salted water to a boil. Cook fettuccine until just shy of al dente. Reserve 1 cup of pasta water, then drain.

Cook the chicken: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and sear until golden and cooked through, 4–6 minutes. Transfer to a plate and tent with foil.

Sauté the garlic: Lower the heat to medium. Add 2 tablespoons butter to the same skillet. When melted, add minced garlic and cook 30–60 seconds until fragrant. Don’t brown it.

Build the sauce: Pour in 1 cup heavy cream and bring to a gentle simmer. Stir often so it doesn’t scorch. Sprinkle in a pinch of nutmeg if using.

Add the cheese: Reduce heat to low. Stir in 1 to 1 1/2 cups freshly grated Parmesan a handful at a time until smooth. If it’s thick, loosen with a splash of pasta water or chicken broth.

Toss with pasta and chicken: Add the drained pasta and cooked chicken to the skillet. Toss until everything is coated and glossy, adding more pasta water as needed to keep it silky.

Finish and season: Taste and adjust salt and pepper. Add a squeeze of lemon for brightness if you like, and a pinch of red pepper flakes for gentle heat.

Garnish and serve: Sprinkle with chopped parsley and extra Parmesan. Serve immediately while the sauce is at its creamiest.