Slice each breast in half horizontally into 4 thin cutlets. Pat completely dry with paper towels.

Season both sides with 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika.

Heat a 12-inch sauté pan over medium-high for 3 minutes. Add 2 tbsp oil and swirl.

Place cutlets in the hot pan without moving them. Cook 3–4 minutes until edges turn opaque and the first side is golden-brown.

Flip when they release easily. Add 1 tbsp butter and cook another 2 minutes until internal temp reaches 165°F.

Transfer to a plate, cover loosely, and rest 3–5 minutes.

While chicken cooks, bring 4–6 quarts water to a rolling boil with 1 tbsp kosher salt.

Add fettuccine and cook 10–12 minutes until al dente (slight resistance).

Reserve 1 cup of pasta water before draining. Toss drained noodles with 1–2 tsp olive oil to prevent sticking.

In the pan with chicken drippings, melt 3/4 cup butter over medium heat. Add minced garlic and sauté 1 minute until fragrant — do not brown.

Slowly pour in 2 cups heavy cream while stirring. Add 1.25 tsp kosher salt, 1/2 tsp black pepper, 1/8 tsp cayenne, and 1/8 tsp nutmeg.

Let simmer gently 2–3 minutes until small bubbles form around the edges and sauce begins to thicken. Do not boil.

Gradually whisk in Parmesan about 1/4 cup at a time until each addition melts and the sauce is silky.

Add fettuccine in batches and toss gently to coat. Slice chicken thinly across the grain and stir in or layer on top.

If sauce becomes too thick, add reserved pasta water 1 tablespoon at a time until desired consistency.

Garnish with extra Parmesan and chopped parsley. Serve immediately.