Slice the chicken breasts in half horizontally to make four thin cutlets. Pat them very dry with paper towels and rub with the salt, pepper, and smoked paprika.

Heat oil in a large skillet over medium high heat. Sear the chicken without moving it for three to four minutes per side. Add one tablespoon of butter right before flipping for a golden crust. Remove and set aside.

Boil the fettuccine in salted water until al dente. Drain and reserve one cup of the starchy pasta water.

In the same skillet, melt three quarters of a cup of butter. Add the minced garlic and cook for one minute. Slowly stir in the heavy cream, nutmeg, and cayenne.

Let the cream gently bubble for two minutes. Lower the heat and slowly whisk in the parmesan cheese a little at a time until smooth.

Toss the noodles into the sauce in batches. Slice the chicken and serve over the pasta. Use the reserved pasta water to thin the sauce if it sits too long.