**Cook the Pasta:**

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

**Season the Chicken:**

Pat the chicken breasts dry and season both sides with garlic powder, paprika, Italian seasoning, salt, and black pepper.

**Cook the Chicken:**

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet, let rest for a few minutes, and then slice into thin strips.

**Make the Alfredo Sauce:**

In the same skillet, melt the butter over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant. Add the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with black pepper and a pinch of nutmeg, if desired.

**Combine the Pasta and Sauce:**

Add the cooked fettuccine to the Alfredo sauce, tossing to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.

**Add the Chicken:**

Arrange the sliced chicken over the pasta or mix it into the dish.

**Serve:**

Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.