Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid just in case the sauce is too thick.
As the pasta is cooking, make the chicken. Heat a large skillet over medium heat with 2 Tablespoons of oil. Place the flour in a small dish or plate and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Lightly dredge the chicken in the flour to fully coat. Shake off excess flour. When the skillet and oil are hot, add the chicken. Cook approximately 5 minutes per side until browned and the chicken is cooked through. Set the chicken aside.
Also while the pasta is cooking, combine the butter and cream in a large pot or a wide skillet with tall edges (like the one in my picture). Heat over medium until the butter is melted into the cream.
Turn heat down to medium low. Add the nutmeg to the cream and butter mixture. Whisk to combine.
Add the Parmesan cheese. Season with salt and pepper to taste (cheese is salty, so make sure you do not salt until after the Parmesan is added).
Add the pasta to the sauce and toss to coat. Let it cook for 2-3 minutes to combine the flavors. If the sauce is too thick, add a little pasta water at a time to loosen the sauce (or cream). If too thin, let it cook a little longer.
Remove from heat and add the chicken. Serve immediately.
The quality of the cheese is very important since it is the star of the dish. Use any freshly grated Parmesan cheese.You can use any size or cut of chicken. I prefer to use chicken tenderloins because they cook quickly.A dinner portion at the restaurant is 1/2 pound of pasta, so these 4 servings will be smaller than what you find at Olive Garden. Make shredding cheese easy by using one of my favorite tools, a food processor!