Step 1

Bring a large pot of salted water to a boil

Step 2

Add the pasta and cook until al dente according to package directions

Step 3

Drain and set aside

Step 4

Meanwhile, make the chicken

Step 5

Season the chicken all over with Italian seasoning, salt, and pepper.Heat the olive oil in a large nonstick skillet over medium-high heat

Step 6

Once the oil is glistening, add the chicken and cook, undisturbed, until browned, 4 to 6 minutes per side

Step 7

Add the butter to the pan and cook, turning occasionally, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 16 minutes

Step 8

Remove the pan from the heat

Step 9

Transfer the chicken to a cutting board and let rest for 3 minutes

Step 10

Cut into ½ -inch-thick slices and tent with foil to keep warm.Make the Alfredo sauce

Step 11

Wipe out the skillet and return it to medium heat

Step 12

Add the butter

Step 13

When the butter is nearly melted, add the garlic, garlic powder, nutmeg, salt, and pepper

Step 14

Cook, stirring, until fragrant, about 1 minute

Step 15

Increase the heat to medium-high and gradually stir in the heavy cream

Step 16

Bring to a simmer, then add the parmesan; cook, stirring, until fully incorporated, about 2 minutes

Step 17

Reduce the heat to medium low and cook, stirring, until thickened, about 5 minutes more

Step 18

Add the pasta and toss to coat

Step 19

Divide the pasta between bowls and top with the sliced chicken

Step 20

Sprinkle with parsley and season with pepper to taste