Cook the pasta: In a large pot, bring salted water to a boil and cook your fettuccine pasta until al dente (about 8-10 minutes). Drain and set aside. Make sure to save some pasta water, just in case you need it later.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for about 6-8 minutes until they are fully cooked and golden brown. Remove the chicken from the skillet and set aside.
Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Pour in the heavy cream and milk, then bring the mixture to a simmer. Stir in the Parmesan cheese and seasonings. Let it cook for another 3-5 minutes until the sauce thickens.
Combine: Add the cooked chicken and pasta to the skillet, tossing to coat everything in the creamy Alfredo sauce. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.
Serve: Plate the pasta and garnish with fresh parsley if desired. Serve hot and enjoy!
