Sprinkle both sides of the chicken with ¼ teaspoon salt and ⅛ teaspoon pepper. In a large skillet, cook the chicken in olive oil over medium heat until a thermometer reads 165° F, turning once; it should take 8 to 10 minutes. Remove the breasts from the heat and let stand for at least five minutes. Meanwhile, cook the fettuccine according to the package directions for al dente. Editor's Tip: An air fryer is also a great way to cook chicken breasts that are tender and juicy every time. Just pop them in the air fryer with salt, pepper and olive oil, and bake at 375° for six to seven minutes on each side.

In the same skillet, melt the butter over medium-low heat. Stir in the cream, ½ cup Parmesan cheese, Romano cheese, nutmeg, and the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. In a small bowl, whisk the egg yolks; stir a small amount of hot cream mixture into the egg yolks. Return all to the pan, stirring constantly. Cook and stir over medium-low heat until the sauce has thickened slightly and a thermometer reads 160°.

Drain the fettuccine and serve it with the Alfredo sauce, sliced chicken and remaining ¼ cup Parmesan cheese. Garnish with minced fresh parsley. Editor's Tip: Save a little pasta water and add it to the sauce. The starch in the water will help the sauce thicken and adhere to the pasta, giving it a glossy finish. You can also toss the pasta directly in the pan to coat it with the sauce.