Fill a large pot with water, add salt, and bring to a boil. Cook the fettuccine according to package instructions for 8-10 minutes until al dente. Drain and reserve a cup of pasta water.

Heat a skillet over medium-high heat, add oil, and season the chicken breasts with salt and pepper. Sear for 5-7 minutes on each side until cooked through. Let rest before slicing.

In the same skillet, lower to medium heat, add minced garlic and sauté for 1-2 minutes. Pour in heavy cream and simmer for 2-3 minutes until thickened. Adjust with reserved pasta water if too thick.

Return the sliced chicken to the skillet, toss in the garlic sauce for 1-2 minutes. Fold in fettuccine, adjusting thickness as needed.

Stir in Parmesan cheese until melted and well combined. Season to taste with more salt, pepper, or nutmeg.

Serve pasta on warm plates, garnishing with parsley and black pepper. Enjoy your meal!