Step 1

Boil fettuccine noodles according to package directions in a large pot of heavily salted water. Before draining pasta, reserve 1-2 cups of the pasta water.

Step 2

Meanwhile, prepare the chicken. Preheat a grill to 400°F (or a grill pan over medium-high heat on the stovetop).

Step 3

Using paper towels, pat chicken breasts completely dry. Drizzle chicken with olive oil, then season with salt, pepper, and 1 teaspoon of Italian seasoning.

Step 4

Cook chicken breasts for 4-5 minutes on each side, or until internal temperature at the thickest portion of the breast registers 163°F. Transfer chicken from the grill to a cutting board and let it rest for at least 5 minutes before slicing.

Step 5

Melt butter in a saute pan over medium heat.

Step 6

Add the minced garlic and cook for 1 minute, until fragrant.

Step 7

Sprinkle the flour over the butter and garlic to create a roux; cook for 1 minute, until bubbly.

Step 8

Slowly and gradually, whisk the cream and milk into the roux, until a smooth sauce forms. **Do not pour all of the liquid into the pan at one time or the sauce will have clumps of flour in it.

Step 9

Increase burner heat to bring sauce to a low simmer. Add remaining teaspoon of Italian seasoning, and then the freshly grated cheese, one handful at a time, stirring continuously until smooth. Remove pan from the heat. Season to taste with additional salt and pepper, if desired.

Step 10

Toss cooked fettuccine with the Alfredo sauce, using the reserved pasta water to loosen the mixture and thin the sauce as needed.

Step 11

Serve sliced chicken breasts over the Alfredo pasta with a garnish of chopped parsley.