Prepare and Cook the Chicken: Pat the chicken breasts dry with a paper towel. Season them generously on all sides with salt, pepper, and the dried oregano. Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C. Remove the chicken from the pan and set it aside on a chopping board to rest.

Boil the Pasta: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water.

Start the Sauce: While the pasta boils, reduce the heat under the frying pan to medium-low. Add the butter to the same pan you cooked the chicken in, scraping up any browned bits from the bottom. Once the butter has melted, add the minced garlic and cook for about 1 minute until fragrant, but not browned.

Add the Cream: Pour in the double cream and add the pinch of nutmeg. Bring the mixture to a gentle simmer, stirring occasionally. Let it bubble gently for 3-4 minutes to thicken slightly. Season with a little salt and a good amount of black pepper.

Combine with Cheese: Turn the heat off completely. This is a crucial step. Gradually add the grated Parmigiano-Reggiano to the cream sauce, whisking constantly until the cheese is fully melted and the sauce is smooth. What works best for me is adding the cheese in three batches to ensure it incorporates without clumping.

Bring It All Together: Drain the cooked pasta and add it directly to the pan with the Alfredo sauce. Use tongs to toss everything together until the pasta is thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Serve: Slice the rested chicken breast against the grain. Serve the pasta in warm bowls, topped with the sliced chicken. Garnish with the freshly chopped parsley and an extra grating of Parmesan, if you like.