Bring a large pot of salted water to a rolling boil. Add fettuccine pasta and cook for 8 to 9 minutes until just shy of al dente (pasta will finish cooking in the hot sauce). Dip a heatproof measuring cup into the pot to reserve 1/2 cup of starchy pasta water, then drain pasta.

Pat chicken cutlets dry with paper towels. Season both sides evenly with garlic powder, oregano, kosher salt, and black pepper.

Heat 1 tbsp olive oil and 1 tbsp butter in a large deep skillet over medium-high heat. Add chicken cutlets in a single layer. Sear undisturbed for 3 to 4 minutes until deeply golden and caramelized, flip, and cook 2 to 3 minutes more until cooked through (165°F / 74°C internal). Transfer to a cutting board to rest.

Reduce skillet heat to medium. Add remaining 3 tbsp butter and minced garlic to the same pan. Sauté for 60 seconds until fragrant, scraping up the delicious browned chicken bits (fond) stuck to the bottom.

Pour in the chicken broth and heavy cream. Bring to a gentle simmer for 3 minutes, whisking frequently until slightly reduced and glossy.

Lower heat to low. Gradually whisk in the freshly grated Parmigiano-Reggiano cheese in small handfuls, letting each addition melt smoothly into the sauce. Whisk in grated nutmeg.

Add the drained fettuccine and fresh chopped parsley into the skillet. Toss vigorously with kitchen tongs for 1 to 2 minutes until the velvety garlic cream sauce clings tightly to every pasta ribbon. If needed, splash in 2 to 3 tablespoons of reserved starchy pasta water to create an ultra-glossy silk emulsion.

Slice the rested golden chicken cutlets into thick strips. Swirl generous nests of fettuccine into warm bowls, top with sliced chicken breast, and spoon extra garlic parmesan sauce over top. Garnish with shaved parmesan curls, cracked black pepper, and parsley. Serve immediately!