Bring a large pot of well-salted water to a boil and cook fettuccine according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain and toss pasta with a drizzle of olive oil to prevent sticking.

Slice each chicken breast into uniformly thin cutlets. Pat dry.

Season both sides with salt, Italian seasoning, black pepper, and paprika.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add chicken and cook undisturbed for 4–6 minutes until well-browned. Flip, cover, and cook 4–7 more minutes until cooked through.

Transfer chicken to a board, let rest for 5 minutes, then slice into strips and keep warm.

Wipe the skillet if it’s excessively greasy but leave browned bits; reduce heat to medium and add butter.

Add minced garlic and sauté 30 seconds — do not let it brown.

Pour in room-temperature heavy cream, then stir in garlic powder, salt, nutmeg, and black pepper.

Bring to a gentle simmer, then lower heat. Gradually add Parmesan, stirring constantly until melted and the sauce thickens into a smooth emulsion.

If the sauce becomes too thick, whisk in reserved pasta water a few tablespoons at a time until it reaches a glossy coating consistency.

Add drained fettuccine to the skillet and toss to coat thoroughly, adding more pasta water if needed for silkiness.

Plate, top with sliced chicken, sprinkle with minced parsley, extra Parmesan, and a crack of black pepper.