Prepare Chicken: Season chicken breasts (or strips) on both sides with salt, pepper, and any optional seasonings like garlic powder or Italian seasoning.

Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side (or until cooked through if using strips). The internal temperature should reach 165°F (74°C). Remove chicken from skillet, let it rest for a few minutes, then slice into thin strips if using whole breasts. Set aside.

Cook Pasta: While chicken is cooking (or resting), bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water.

Make Alfredo Sauce: In the same skillet used for chicken (or a separate large saucepan), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant (do not let it brown).

Slowly pour in the heavy cream, whisking constantly. Bring to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly. Reduce heat to low.

Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Do not let the sauce boil after adding cheese. Season with salt, pepper, and a pinch of nutmeg (if using).

Combine: Add the cooked and drained fettuccine to the skillet with the Alfredo sauce. Toss gently to coat all the pasta. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.

Add Chicken & Serve: Add the sliced cooked chicken to the pasta and sauce. Toss to combine and heat through.

Serve immediately, garnished with fresh parsley and extra grated Parmesan cheese, if desired. This chicken alfredo recipe is best enjoyed fresh!