Prepare the noodles: Bring a large pot of well-salted water to a boil and, once boiling, cook pasta according to package instructions. Begin preparing chicken while pasta cooks. Before draining, reserve 1 cup of pasta water. Set pasta aside and keep warm.

Cook the chicken: Season chicken all over with a sprinkling of salt and pepper.

Add oil to a large skillet and heat over medium-high heat until oil is shimmering. Add chicken, searing on each side (about 3-4 minutes per side, chicken should be golden brown). Once cooked through (internal temperature of chicken should be 165F/74C), remove to a plate and cover plate with foil to keep warm.

Make the Alfredo sauce: Wipe out pan if needed. Add the butter to the pan and heat over medium-heat until melted.

Add garlic and cook until fragrant, about 30 seconds.

Slowly whisk in cream until combined, then cook, continuing to whisk (don’t allow it to boil) until sauce is beginning to thicken (about 5 minutes).

Add parmesan cheese, salt, pepper, and nutmeg and stir until cheese is melted. Stir until thoroughly combined. Taste-test and add additional spices if needed.

Add pasta to the sauce along with a splash (about 2-4 Tablespoons) of the reserved pasta water. Stir well and cook over low heat, stirring, until sauce clings to the noodles. Return chicken to the pan.

Serve warm, topped with fresh parsley for garnish, if desired.