Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook it until it reaches an al dente texture, following the package directions. Drain, but be sure to save 1/2 cup of the cooking water for the sauce. Set the pasta aside.

Season the Chicken: Season the chicken breasts with salt and pepper on both sides.

Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and let the chicken rest for 5 minutes before slicing it into thin strips.

Sauté the Garlic: Lower the heat to medium in the same skillet and add the butter. Once it’s melted, stir in the minced garlic and cook for about a minute until it releases a fragrant aroma.

Add Cream: Stir in the heavy cream and let it simmer gently for 2-3 minutes.

Incorporate Cheese: Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. If using, add the mozzarella for extra creaminess. Season with nutmeg (if using), salt, and pepper.

Perfect the Sauce: If the sauce feels too thick, gradually add a bit of the reserved pasta water, stirring until you reach the desired smoothness.

Mix Pasta and Sauce: Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly.

Add Chicken: Top the pasta with the sliced chicken.

Garnish: Sprinkle with fresh parsley and serve hot.