Step 1: Prep the Chicken
Pat the chicken breasts dry using paper towels. This helps them sear properly. Season both sides with Italian seasoning, salt, pepper, and a pinch of red pepper flakes if you want a little extra heat.

Step 2: Sear the Chicken
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for 5–7 minutes on each side until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate and cover loosely with foil.

Step 3: Make the Garlic Butter Base
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Be sure not to let it burn.

Step 4: Sauté the Spinach
Add 1 tablespoon of butter and the remaining garlic (if needed) into the same pan. Toss in the fresh spinach and cook until wilted, about 2–3 minutes. Stir occasionally so it doesn’t stick to the pan.

Step 5: Build the Alfredo Sauce
Reduce the heat to low. Pour in the heavy cream and stir. Once it’s gently simmering, add the grated Parmesan, salt, and nutmeg. Stir until the sauce thickens and the cheese is melted. It should be smooth and slightly silky if it feels too thick, you can add a splash of milk or pasta water to thin it out.

Step 6: Bring It All Together
Slice the cooked chicken breasts and return them to the skillet. Let them simmer in the sauce for a minute or two, just to absorb all that creamy goodness. Then toss with your favorite cooked pasta and serve immediately.