• Cook the pasta in a pot of salted water, boiling until al dente according to package instructions.
• Meanwhile, filet each chicken breast into 2 even pieces. Heat a large saucepan over medium high heat and add the olive oil. Once the pan is hot, add the chicken and cook until golden. Flip to the other side, place a lid on the pan, and continue to cook until the chicken reaches an internal temperature of 165 degrees F.
• Once cooked, remove the chicken from the pan and let the chicken rest for about 5 minutes before slicing into strips. Do not clean the pan!

Alfredo Sauce

• Heat the same pan you used for the chicken over medium heat and add the heavy cream. Use a wooden spoon to scrape the bits of chicken from the bottom of the pan, then add the chicken broth, nutmeg, and garlic salt. Bring to a boil, then continue to boil while stirring for 1 minute.
• After 1 minute, add the grated Parmesan cheese, reduce the heat to medium, and simmer while stirring for about 5 minutes so that the cheese can melt and the sauce can reduce slightly. 
• Remove the alfredo sauce from the heat and toss with the cooked fettuccine pasta. Add the sliced chicken and toss again. Garnish with fresh parsley if desired, and serve immediately. Enjoy!