Prepare the fettuccine pasta while making the alfredo sauce and chicken. Bring a large pot of salted water to a boil and add the pasta. Cook it according to package instructions, until al dente. Drain the pasta, leaving a little bit of pasta water in the pot, and keep warm.

Next, prepare the garlic chicken. First, butterfly each chicken breast; the chicken will cook faster this way. Lay the chicken breast flat first, then use a sharp knife to carefully cut the chicken horizontally lengthwise, creating 2 equal sized pieces. Preheat a large frying pan over medium-high heat and add a bit of cooking oil to the pan. Once the oil is hot, add the chicken and season it generously with salt. Brown the chicken for 3 to 4 minutes per side, until well browned.

Reduce the temperature to medium. Add ½ cup (120 ml) chicken broth to the pan, then close the pan with a tight-fitting lid; this will help cook the chicken faster. Cook for another 4 to 5 minutes, turning the chicken halfway through, until the chicken is almost done. Next, add in a tablespoon or two of butter and add the minced garlic. Season the chicken on both sides with paprika and black pepper and cook for a minute or two, until the chicken is done (internal temp of 165F/74C). Remove the chicken from heat, add in the fresh parsley and keep the chicken warm.

Next, prepare the skinny alfredo sauce. In a large sauté pan, melt the butter over medium heat and add the minced garlic. Once the butter is melted, whisk in the flour and cook for 1 to 2 minutes. For extra thick sauce, add 3 tablespoons flour instead of 2. Begin adding the chicken broth slowly, whisking constantly. The sauce will start to thicken immediately; whisking constantly and adding the liquids slowly will keep the sauce smooth and clump-free.

Add the milk next and season the sauce with salt, pepper and nutmeg. Cook the sauce over medium heat for 5 to 7 minutes, until it begins to thicken. The sauce will continue to thicken as it cools. Next, add the parmesan cheese and parsley and cook for another minute, until the cheese is completely melted.

Remove the sauce from the heat and use tongs to add the cooked fettuccine pasta to the pan. Use the tongs to toss the pasta in the prepared sauce until it’s well coated.

For serving, slice the prepared garlic chicken into thin, bite sized pieces. Add the chicken to the pasta and toss together or add sliced chicken breast onto each serving of pasta. Add additional grated parmesan cheese onto each serving and garnish with fresh parsley, if desired.

Reheating instructions: reheat chilled pasta on the stove top over medium heat. Add ½ cup chicken broth or milk to reconstitute the sauce.