1. Prepare and Cook the Chicken: Start by patting the chicken breasts dry with paper towels. Slice them horizontally into thinner cutlets or cube them into 1-inch pieces. Season the chicken evenly with garlic powder, salt, and black pepper. Heat the olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned chicken and cook for 5-7 minutes per side (if cutlets) or until cooked through and golden brown (if cubed). Remove the chicken from the pan and set it aside on a plate.

2. Start the Pasta Water: While the chicken is cooking, bring a large pot of salted water to a rolling boil. This is crucial for flavorful pasta.

3. Begin the Alfredo Sauce: In the same skillet (no need to clean it, the chicken bits add flavor!) over medium heat, melt the unsalted butter. Add the minced garlic and saute for about 1 minute until fragrant, being careful not to burn it.

4. Add Cream and Simmer: Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Do not let it come to a rapid boil. Reduce the heat to low and let it simmer for 3-5 minutes, allowing it to slightly thicken.

5. Cook the Pasta: Once the cream is simmering, add the fettuccine to the boiling water and cook according to package directions until al dente (firm to the bite). Reserve about 1 cup of the pasta water before draining the pasta.

6. Finish the Sauce: Remove the cream mixture from the heat. Gradually add the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy. Stir in the optional nutmeg. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning if needed.

7. Combine and Serve: Add the cooked chicken and drained fettuccine directly into the Alfredo sauce. Toss gently to coat everything evenly. Serve immediately, garnished with fresh chopped parsley.