Sprinkle salt and pepper evenly on both sides of the chicken breast halves. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Cook for 2 minutes on each side until golden brown and cooked through. Remove the chicken onto a plate and allow to rest for 5 minutes. Slice thinly while the pasta cooks.

In the same skillet, add the milk, chicken stock, and minced garlic. Bring the mixture to a simmer over medium-high heat. Add the fettuccine pasta to the skillet.

Stir and move the pasta around every 30 seconds to prevent sticking. Continue this for about 3 minutes until the pasta starts to soften.

Reduce the heat to medium. Stir the pasta every few minutes as it cooks. By 9 to 10 minutes, the pasta should be almost tender with liquid still visible covering the base of the skillet.

Add the thickened cream and freshly grated Parmesan cheese to the skillet. Stir well to combine.

Simmer the mixture, stirring occasionally, for around 2 minutes until the sauce thickens and the pasta is fully cooked. If the sauce becomes too thick or gluggy, add a splash of hot water and toss to restore the sauce’s silky texture.

Taste and adjust seasoning with salt and pepper as needed. Serve immediately, topped with extra grated Parmesan and garnished with chopped parsley for freshness.