Rub chicken breast in Creole seasoning. Grill or pan sear until done and set aside.

Melt butter in non stick sauce pan then add minced garlic and chopped shallot with flour. Sauté until shallots are translucent. Ingredients should make a paste.

Quickly add heavy cream and heat until slightly bubbling. Turn heat down to medium. Add shredded Parmesan until mixed and creamy. Turn to low. Stir while noodles cook.

Boil water and cook egg noodles.

Add 1 Tbsp of noodle water to sauce. Drain noodles and sprinkle with olive oil

Add nutmeg to alfredo mix until blended.

Add noodles to sauce and mix.

Slice chicken and add to noodles and sauce.Top with shredded Parmesan.