• Bring a large stockpot of generously-salted water to a boil.
• Season the chicken breasts on both sides with salt and pepper.
• In a large nonstick sauté pan, heat olive oil over medium-high heat and add the chicken breasts.
• Sauté for 4 to 6 minutes per side until cooked through, then transfer to a plate to rest before slicing.

Cooking

• Once the water is boiling, add the fettuccine and cook until just al dente, about 8 to 10 minutes. Drain and set aside.
• In the same sauté pan, melt the butter over medium-high heat.
• Add the grated garlic and sauté for 1 minute until fragrant.
• Whisk in the flour and cook for another minute until it forms a roux.
• Gradually whisk in the half and half, salt, white pepper, and nutmeg, cooking until the sauce nearly simmers and starts to thicken.
• Turn off the heat and whisk in the freshly grated Parmesan cheese until smooth and creamy.
• Toss the drained fettuccine in the sauce until evenly coated.
• Serve immediately, topped with sliced chicken and garnished with chopped parsley.