In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Season both sides of the boneless, skinless chicken breasts with kosher salt and freshly ground black pepper. Cook the chicken for about 10 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set it aside on a cutting board.

Allow the cooked chicken to rest for about 10 minutes while you prepare the sauce. After resting, slice the chicken into bite-sized pieces. Set the sliced chicken back aside, ready to incorporate into your Chicken Alfredo.

In the same skillet, add 1 cup of low-sodium chicken broth, 1 cup of whole milk, and 4 finely chopped garlic cloves. Stir gently, seasoning with a pinch of kosher salt and freshly ground black pepper. Bring this mixture to a simmer over medium heat.

Once your sauce base is simmering, add 8 ounces of fettuccine directly into the skillet. Stir occasionally, cooking for about 8-10 minutes, or until the fettuccine is barely al dente.

After the pasta reaches the desired doneness, stir in 1 cup of finely grated Parmesan cheese and 3/4 cup of heavy cream. Mix well and continue to simmer for another 5 minutes, allowing the sauce to thicken.

Remove the skillet from the heat and add the sliced chicken back into the creamy sauce, stirring gently until well combined. Garnish with freshly chopped parsley for color before serving.