Cook pasta according to package instructions. Drain and set aside.

Season chicken with salt and pepper. In a skillet, heat olive oil and cook chicken until golden and cooked through. Set aside.

In the same skillet, melt butter and sauté garlic for 1 minute.

Pour in heavy cream and bring to a gentle simmer.

Stir in Parmesan and nutmeg, whisking until smooth and creamy.

Add cooked pasta and chicken to the sauce. Toss gently to coat.

Garnish with parsley and serve warm.