Begin by bringing a large pot of salted water to a rolling boil. Add the 10 ounces of fettuccine pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and set aside while you prepare the delicious sauce.

Preheat your grill or grill pan to medium-high heat, about 400°F (200°C). While it heats, rub the two boneless, skinless chicken breasts with 2 tablespoons of olive oil and season generously with salt and pepper. Grill the chicken for approximately 6-7 minutes on each side until fully cooked, reaching an internal temperature of 165°F (75°C). Remove the chicken from the grill and let it rest before slicing into strips.

In a large skillet, melt 2 tablespoons of butter over medium heat until it starts to bubble. Once melted, add the 3 cloves of minced garlic, sautéing for about 1 minute until fragrant and golden. Stir frequently to avoid burning, as this will form the aromatic base for your Grilled Chicken Alfredo Pasta sauce.

Pour in 1 cup of heavy cream into the skillet with the sautéed garlic, stirring constantly. Raise the heat slightly and bring the mixture to a gentle simmer, watching for small bubbles to form around the edges, which should take about 3-4 minutes.

Gradually sprinkle in 1 cup of grated Parmesan cheese while stirring the cream mixture constantly. Continue to stir until the cheese melts completely and the sauce becomes smooth and creamy. If you wish to add depth, sprinkle in some nutmeg, then season with salt and pepper to taste. Let the sauce simmer quietly for another 2-3 minutes.

Gently add the drained fettuccine to the Alfredo sauce, tossing to coat each strand evenly. Use tongs to help lift and mix the pasta.

To plate, serve portions of the creamy fettuccine pasta topped with slices of grilled chicken. Finish with a sprinkle of freshly chopped parsley for color and freshness. Serve immediately.