Cook the pasta:

Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.

Cook the chicken:

Heat olive oil in a large skillet over medium heat. Season the chicken strips with garlic powder, Italian seasoning, salt, and pepper. Cook for 5–7 minutes, or until the chicken is golden brown and fully cooked. Remove from the skillet and set aside.

Prepare the Alfredo sauce:

In the same skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Slowly pour in the heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2–3 minutes.

Add Parmesan cheese:

Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and a pinch of nutmeg, if using.

Combine the dish:

Add the cooked fettuccine and chicken to the sauce. Toss gently to coat the pasta and chicken evenly in the Alfredo sauce. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, until desired consistency is reached.

Serve:

Transfer the Chicken Fettuccine Alfredo to plates or a serving dish. Garnish with chopped parsley and extra Parmesan cheese, if desired. Serve immediately and enjoy!