Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the rest and set the pasta aside.

While the pasta cooks, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat.

Add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until it is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 30 seconds until it smells fragrant, being careful not to burn it.

Whisk in the pumpkin puree, heavy cream, chicken broth, and nutmeg. Let the mixture simmer gently for about 5 minutes, stirring often, until the sauce starts to thicken.

Stir in the Parmesan cheese until it is completely melted and the sauce is smooth.

Add the cooked pasta and chicken back into the skillet. Toss everything together until well-coated. If the sauce feels too thick, splash in some of the reserved pasta water until you reach your desired consistency.

Season with extra salt and pepper if needed. Garnish with fresh parsley and serve immediately.