Step 1: Prepare the Chicken

1. Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Cook the chicken for 5-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

Step 2: Cook the Pasta

1. Bring a large pot of water to a boil and add 1 tablespoon of salt.
2. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Step 3: Make the Alfredo Sauce

1. In the same skillet used for the chicken, melt the butter over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer.
4. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt, black pepper, and nutmeg (if using).

Step 4: Combine Everything

1. Add the cooked pasta to the Alfredo sauce, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
2. Top with the sliced chicken and gently toss to combine.

Step 5: Garnish and Serve

1. Transfer the Chicken Alfredo to serving plates or a large serving dish.
2. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.