Place a large pot of salted water over high heat. (Tip: While the water comes to a boil, go ahead and cook chicken.)

Using a small bowl, combine 1½ tsp of kosher salt, ½ tsp black pepper and oregano. Sprinkle mixture evenly on both sides of the chicken.

Using a large skillet, add olive oil and place over medium heat. Once hot, add chicken and cook for 5-7 minutes per side, or until internal temperature reaches 165°F.

Transfer cooked chicken to a plate and cover with foil to keep warm.

Once pot of salted water is boiling, cook pasta to al dente according to package instructions. Drain pasta, but reserve ~1 cup of the pasta water. The reserved pasta water is helpful when reheating leftovers. (Tip: While the pasta cooks, go ahead and prepare the alfredo sauce.)

Using a large, deep skillet, add butter and place over medium heat.

Once butter has melted, add garlic. Sauté, stirring often, for 1 minute.

Add heavy cream, remaining ¾ tsp of salt and remaining ½ tsp of black pepper; stir until well combined.

Bring the mixture to a simmer, stirring often and scraping sides and bottom of the skillet.

Continue cooking, stirring often, for ~10-12 minutes, or until mixture has reduced to ~1½ cups.

Remove skillet from heat and add Parmesan cheese and nutmeg; stir until cheese has completely melted. (Note: If the sauce is too thick, add a splash of additional cream.)

Add cooked pasta to the sauce; toss until well combined.

Slice chicken into ½” slices.

Divide pasta into bowls and top with sliced chicken.

Sprinkle with chopped parsley before serving.