Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

Once cooked, drain the pasta in a colander and set aside. Do not rinse, as the starch helps the sauce adhere.

In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Slowly pour in the heavy cream, whisking continuously to combine. Bring the mixture to a gentle simmer.

Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt, black pepper, and nutmeg. Remove from heat.

In a large mixing bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Mix well to ensure everything is evenly coated.

Preheat your oven to 350°F (175°C).

Transfer the pasta mixture into a greased 9x13 inch baking dish. Spread it out evenly.

Sprinkle the shredded mozzarella cheese evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley before serving.