Cook the chicken:

Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook the chicken for 6–7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest. Once rested, slice the chicken into strips or bite-sized pieces.

Cook the pasta:

While the chicken cooks, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions, usually around 8–10 minutes. Drain the pasta, reserving 1/2 cup of the pasta water. Set aside.

Make the Alfredo sauce:

In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the heavy cream and whole milk, stirring to combine. Bring to a simmer and cook for 2–3 minutes, allowing the sauce to thicken slightly.

Finish the Alfredo sauce:

Slowly whisk in the grated Parmesan cheese, salt, pepper, and nutmeg (if using). Continue to stir until the cheese is fully melted and the sauce becomes smooth and creamy. If the sauce is too thick, add a little bit of the reserved pasta water to reach the desired consistency.

Combine the pasta and chicken:

Add the drained fettuccine pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. Add the sliced chicken on top and gently toss to combine.

Serve:

Plate the chicken Alfredo, garnishing with extra Parmesan cheese and chopped fresh parsley, if desired. Serve immediately and enjoy!