Indulge in a rich and creamy classic with this home-cook replication of Olive Garden's famous Chicken Alfredo, bringing the beloved restaurant experience right to your kitchen.
**Cook the Pasta:** Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
**Prepare the Chicken:** While the pasta cooks, season the chicken cutlets generously on both sides with salt, pepper, and a pinch of garlic powder (if desired). Heat olive oil in a large skillet or grill pan over medium-high heat. Cook chicken for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from skillet, let rest for a few minutes, then slice into strips.
**Make the Alfredo Sauce:** In the same skillet (or a separate saucepan if preferred), melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Do not boil vigorously. Reduce heat to low.
Gradually add the 2 cups of freshly grated Parmesan cheese, whisking constantly until the cheese is fully melted and the sauce is smooth and thickened. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached. Season with salt, black pepper, and an optional pinch of nutmeg.
**Combine and Serve:** Add the cooked fettuccine to the sauce and toss gently to coat completely. If the sauce becomes too thick, add a little more reserved pasta water.
Divide the pasta among serving plates. Top each serving with the sliced grilled chicken. Garnish with additional grated Parmesan cheese and fresh chopped parsley, if desired. Serve immediately.