1. Bring large pot of salted water to boil for pasta.

2. Pound chicken breasts to even ¾-inch thickness between plastic wrap. Pat completely dry with paper towels.

3. Season both sides of chicken with salt, pepper, garlic powder, and Italian seasoning. Let sit 10 minutes.

4. Heat 2 tablespoons oil in large skillet over medium-high heat until shimmering. Add chicken without overcrowding.

5. Cook chicken 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to cutting board, tent with foil, rest 5 minutes.

6. While chicken rests, add fettuccine to boiling water. Cook 1-2 minutes less than package directions for al dente. Reserve 1 cup pasta water before draining. Do not rinse.

7. In same skillet used for chicken (wiped clean), melt 4 tablespoons butter over medium heat. Add minced garlic and sauté 1 minute until fragrant but not browned.

8. Pour in heavy cream, whisking constantly. Bring to gentle simmer, reduce heat to medium-low. Simmer 3-4 minutes until slightly thickened, stirring frequently.

9. Remove skillet from heat. Add grated Parmesan and Romano gradually, whisking constantly until completely melted and smooth.

10. Season sauce with nutmeg, salt, and white pepper to taste. If too thick, whisk in reserved pasta water 2 tablespoons at a time.

11. Add drained pasta to sauce, tossing to coat every strand completely.

12. Slice rested chicken into ½-inch thick slices on the bias.

13. Twirl pasta onto plates, fan sliced chicken over top. Spoon extra sauce around edges.

14. Garnish with fresh parsley, extra Parmesan, and black pepper. Serve immediately.