Season the sliced chicken breasts with a pinch of salt and pepper.

Take a large skillet and set it to medium heat. Fill it with olive oil.

Add the chicken pieces, and cook for 4 to 5 minutes on each side until they turn golden brown and are cooked all the way through. Remove from the skillet and set aside.

Bring a large pot full of salty water over the fire and start boiling it.

Next, add fettuccine to the boiling water and let it cook for around 8–10 minutes until it becomes al dente. Keep aside ½ cup of water used to boil the pasta and drain the pasta.

In the same skillet, heat up that butter on medium flame and then add in the minced garlic for sauteing of 1 min until fragrance develops.

Add in the milk and cream and then continue stirring.

Gradually add Parmesan cheese, stirring until the sauce thickens and becomes creamy.

Slice the cooked chicken into strips.

Toss the drained fettuccine into the Alfredo sauce, adding a splash of reserved pasta water for extra creaminess if needed.

Gently fold in the sliced chicken.

Plate the pasta and garnish with parsley for a pop of color.

Serve immediately while warm and enjoy the rich, creamy goodness!