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

Slice chicken breasts in half horizontally to create thin cutlets. Pat dry and season with salt, pepper, and smoked paprika.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden and cooked through (165°F). Remove to a plate.

In the same skillet, reduce heat to medium. Add 1/2 cup butter and melt. Add minced garlic and sauté for 30 seconds until fragrant.

Pour in heavy cream. Whisk to scrape up any browned bits from the bottom of the pan. Simmer gently for 3-5 minutes until the sauce reduces slightly.

Remove pan from heat. Stir in parmesan cheese, nutmeg, cayenne, salt, and pepper until smooth.

Toss the cooked pasta into the sauce. If needed, add a splash of reserved pasta water to reach desired consistency. Slice chicken and serve on top.

Garnish with fresh parsley and extra parmesan before serving.