1. Begin by cooking the fettuccine noodles in a large pot of boiling salted water. Follow the package instructions until the noodles reach an al dente texture. Reserve a cup of pasta water before draining the noodles.
2. While the pasta cooks, pat the boneless, skinless chicken breasts dry using a paper towel. Season them generously with salt, black pepper, and Italian seasoning.
3. Heat olive oil in a skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook until browned and crispy on the surface, about 6 minutes per side. Add a small amount of butter to the skillet during the final few minutes of cooking to enhance the flavor.
4. Remove the chicken from the skillet and allow it to rest for a few minutes. Resting ensures the juices are redistributed throughout the chicken, keeping it tender and juicy.
5. In the same skillet, melt a generous amount of butter over low heat. Stir in minced garlic and sauté until fragrant, taking care not to burn it.
6. Add a pinch of nutmeg to the skillet, followed by salt and black pepper to taste. Gradually pour in the heavy cream, stirring gently to combine the flavors. Simmer the mixture lightly until it begins to thicken slightly.
7. Incorporate freshly grated Parmesan cheese into the sauce and whisk consistently until the cheese melts completely, creating a smooth and creamy Alfredo sauce.
8. Slice the rested chicken into thin strips and set aside.
9. Return the cooked fettuccine noodles to the skillet with the Alfredo sauce. Toss them thoroughly to coat each strand evenly in the creamy sauce. If the sauce is too thick, use the reserved pasta water to adjust the consistency as needed.
10. Arrange the sliced chicken over the pasta, completing the dish presentation.
11. Serve the Chicken Fettuccine Alfredo immediately for a warm and indulgent meal. For a complete dining experience, consider pairing with a side of Caesar salad or freshly baked garlic bread.