1-First Step: Bring a large pot of salted water to a boil. Add the 8 ounces of dried fettuccine pasta and cook until al dente, about 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

2-Second Step: Pat the 2 boneless, skinless chicken breasts dry with paper towels and season with 3/4 teaspoon of the kosher salt and 1/4 teaspoon of the freshly ground black pepper. Heat the 2 tablespoons of canola oil in a large frying pan over medium-high heat until shimmering, about 2 to 3 minutes.

3-Third Step: Add the chicken breasts to the pan and cook undisturbed for 5 to 7 minutes until the bottom is golden brown. Flip the chicken, add 1 tablespoon of the unsalted butter to the pan, and swirl to distribute. Continue cooking until the chicken reaches an internal temperature of 165°F, about 5 to 7 more minutes.

4-Fourth Step: Transfer the chicken to a plate or cutting board and let it rest for 3 minutes. Slice into 1/2-inch thick pieces and cover with foil to keep warm.

5-Fifth Step: In the same pan, melt the remaining 7 tablespoons of unsalted butter over medium heat. Add the 2 cloves of minced garlic and sauté until fragrant, about 30 seconds to 1 minute.

6-Sixth Step: Whisk in the 1 cup of heavy cream, 1 cup of finely grated Parmesan cheese, 1/4 teaspoon of freshly grated nutmeg, the remaining 1/4 teaspoon of kosher salt, and the remaining 1/4 teaspoon of freshly ground black pepper. Simmer for 3 to 4 minutes. If the sauce is too thick, add the reserved pasta cooking water a few tablespoons at a time.

7-Seventh Step: Add the cooked pasta to the sauce and toss to coat. Serve the pasta in bowls, topped with the sliced chicken. Garnish with coarsely chopped fresh parsley leaves, extra Parmesan, and black pepper if desired.