Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk, butter, nutmeg, and fettuccine; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring often to make sure it doesn't stick, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan until completely incorporated. If the mixture is too thick, add more milk as needed until desired consistency is reached. Garnish with parsley and serve immediately.
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|Serving Size: 1 Serving (695g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 927 (57%)|
|Amt Per Serving||% DV|
|Total Fat 103g||137 %|
|Saturated Fat 30.9g||154 %|
|Monounsaturated Fat 42.6g|
|Polyunsanturated Fat 20.9g|
|Cholesterol 476mg||146 %|
|Sodium 512.5mg||18 %|
|Potassium 1371.3mg||36 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 40.7g|
|Protein 119g||170 %|
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Calories per serving: 1616
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