Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

Prepare the chicken: Season the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat, add 1 tbsp butter, and cook the chicken for 6-7 minutes per side until golden and cooked through. Remove, let rest, then slice.

Make the sauce: In the same skillet, melt the remaining butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Add heavy cream to the skillet, stirring constantly. Bring to a gentle simmer and let it cook for 2-3 minutes.

Gradually whisk in the Parmesan cheese until the sauce is smooth. Season with salt, pepper, and nutmeg. Simmer for another 2 minutes.

Combine pasta and chicken: Add the cooked fettuccine to the sauce, tossing to coat evenly. Fold in the sliced chicken. Garnish with fresh parsley before serving.