Set a large pot of salted water over high heat.

Once the water is boiling add the pasta and cook according to the box directions. Reserve 1/2 cup of the pasta water, drain and set aside until ready to use.

Season chicken breast cutlets with the desired amount of black pepper, kosher salt, and Italian seasoning.

Set a large high-sided skillet over medium-high heat and add unsalted butter.

When the butter is hot add the chicken and cook both sides for about 3 minutes or until browned and fully cooked. If you use thicket sliced chicken cutlets you may need to cook it for a bit longer.

Remove the chicken from the pan and set it aside. Let the chicken rest for a few minutes and slice the cutlets.

In the same skillet add garlic and sauté for 30 seconds or until the garlic is fragrant.

Pour chicken stock into the skillet and scrape up any brown bits on the bottom of the pan.

Add the heavy cream, Parmesan cheese, and nutmeg to the skillet, and stir to combine.

Simmer on medium heat until the sauce starts to thicken, about 5 minutes. Keep an eye on the mixture because dairy can scorch easily.

Add in the cooked pasta and sliced chicken and toss to combine.

If the sauce is too thick you can thin it out with the reserved pasta water. If it's too thin let it cook down a bit more until you reach your desired texture.