Step 1

Cut each chicken breast in half through the center to create two cutlets, four total.

Step 2

Lightly season both sides with salt, pepper, and paprika.

Step 3

Heat a large skillet over medium heat, once the pan is hot add the olive oil.

Step 4

Add the chicken and cook for 6 minutes. Flip over and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes, turn off the heat.

Step 5

Rest the chicken for 5 minutes and then slice into ½-inch thick pieces.

Step 6

Wash and dry the pan to use for making the alfredo sauce.

Step 7

Bring 3 quarts of water and 1 ½ teaspoon salt to a boil in a large pot.

Step 8

Add the noodles and cook until al dente, about 10 to 12 minutes, or according to manufacturers directions.

Step 9

Place noodles in a colander and do not discard water.

Step 10

While the noodles are cooking, make the alfredo sauce.

Step 11

Heat a large skillet over medium-low heat.

Step 12

Add the butter, once melted add the garlic and saute until fragrant, 30 to 60 seconds. Do not brown the butter or garlic.

Step 13

Add the cream, ½ teaspoon salt, and pepper, stir to combine.

Step 14

Bring the cream to a simmer over medium heat. Cook, stirring frequently, scraping the sides and bottom of the pan to make sure the cream does not curdle.

Step 15

Reduce the sauce to about 1 cup, about 10 to 12 minutes. The sauce should be slightly thickened, coating the back of a spoon.

Step 16

Turn off the heat and stir in the parmesan cheese and nutmeg. If the sauce is too thick, add in some of the pasta water or more cream, a few tablespoons at a time until the desired consistency is reached.

Step 17

Add the pasta to the sauce, gently tossing to combine.

Step 18

Divide the pasta among bowls, top with sliced chicken and chopped parsley.