Cut the chicken breast into 1-inch bite-sized pieces and season generously with salt and pepper on all sides. Mince the 2 garlic cloves finely. Grate the parmesan cheese from a block—freshly grated cheese melts much more smoothly into the sauce than pre-shredded varieties. Have all ingredients measured and ready before you start cooking, as the timing moves quickly once the pot is hot.

Heat 1 tablespoon of olive oil in a large skillet or shallow pot over medium-high heat until shimmering. Working in batches if needed to avoid crowding, sear the seasoned chicken pieces for 2 minutes per side until golden brown. This creates flavor through the Maillard reaction. Remove the chicken to a plate and let it rest for 5 minutes—resting keeps the meat juicy and allows carryover cooking to finish it gently.

In the same skillet (don't clean it—those browned bits add flavor), add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant. Pour in the room-temperature milk and chicken stock, stirring to combine and scraping up any fond from the bottom. Bring the mixture to a gentle simmer over medium heat. Once simmering, add the 10 oz fettuccine directly to the pot, breaking it in half so it fits evenly. Stir every 30 seconds for the first 3 minutes to prevent sticking and ensure the pasta cooks evenly in the liquid.

Lower the heat to medium and continue cooking for 9–10 minutes, stirring occasionally but less frequently than before. The pasta will gradually absorb the liquid and the sauce will begin to thicken naturally. During this time, the starch from the pasta releases into the cooking liquid, creating body for the sauce. The chicken rests on the plate during this phase, which is perfect timing.

Return the rested chicken pieces to the pot along with the 1/2 cup cream. Reduce the heat to low and stir in the freshly grated parmesan in handfuls, allowing each addition to melt fully before adding more—this prevents clumping and creates a silky sauce. Add a pinch of nutmeg for warmth and depth. Simmer for 2 minutes until the sauce reaches a creamy, thick consistency that coats the pasta.

Taste the dish and adjust seasoning with additional salt and black pepper as needed. Divide into bowls and garnish generously with fresh parsley. Serve immediately while the sauce is creamy and hot.