Season chicken pieces generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat until shimmering, then add chicken and cook 8-10 minutes per side until golden brown and cooked through completely.

Remove chicken from the skillet and set aside on a clean plate. In the same pan, melt butter over medium heat, then add minced garlic and sliced mushrooms to the pan.

Sauté the garlic and mushrooms for 3-4 minutes until fragrant and the mushrooms release their moisture. Pour in heavy cream and whole milk slowly while stirring constantly to prevent lumps from forming.

Reduce heat to medium-low and let the cream mixture simmer gently for 4-5 minutes. Gradually whisk in grated parmesan cheese until completely melted and smooth, then season with nutmeg, lemon juice, salt, and pepper to taste throughout the process.

Return cooked chicken pieces to the sauce and stir to combine evenly. Keep this mixture warm while you cook the fettuccine pasta according to package directions in salted boiling water.

Drain pasta and add it directly to your creamy chicken alfredo pasta recipe, tossing gently to coat every strand with the luxurious sauce. Cook together for 1-2 minutes on low heat to allow flavors to meld beautifully.

Divide between serving bowls and garnish with fresh chopped parsley, additional parmesan, and black pepper for visual appeal and final flavor bursts.