Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the sliced chicken breast pieces and season lightly with salt and black pepper. Cook for about 6–8 minutes, stirring occasionally, until the chicken is fully cooked through and lightly golden on the outside. Make sure not to overcrowd the pan so the chicken sears properly. Once done, remove the chicken from the skillet and set it aside on a plate.

Prepare the base: In the same skillet, reduce the heat slightly and add the butter. Once melted, add the minced garlic and sauté for about 1–2 minutes until fragrant, stirring constantly so it doesn’t burn. The garlic should become soft and aromatic, forming a flavorful base for the sauce.

Make the Alfredo sauce: Pour in the heavy cream and stir well, scraping up any browned bits from the bottom of the pan for extra flavor. Let the cream gently simmer for 3–4 minutes to start thickening. Add the cream cheese and whisk continuously until it melts completely and blends smoothly into the sauce.

Add cheese and seasoning: Stir in the grated Parmesan cheese gradually, allowing it to melt into the sauce. Add salt, black pepper, Italian seasoning, and nutmeg if using. Continue stirring for another 3–5 minutes until the sauce becomes rich, creamy, and thick enough to coat the back of a spoon. Adjust seasoning to taste if needed.

Combine and finish: Return the cooked chicken to the skillet and toss it in the Alfredo sauce until every piece is well coated. Let it simmer for another 2–3 minutes so the flavors fully come together and the chicken absorbs some of the creamy sauce. Garnish with freshly chopped parsley before serving.