• Heat oil in a skillet over medium-high heat.

  Add chicken and cook about 8-10 minutes until chicken is golden and cooked through. Season with 1/2 tsp. pepper and 1/4 tsp. salt. Set aside. 

  Prepare fettuccine according to package directions. While the pasta cooks, prepare the sauce. 

  When the pasta is finished cooking, drain, and return to pan. Add the chicken and the sauce, mix well, and serve.

For the sauce:

• In a medium saucepan, combine butter and garlic. Turn to medium-low heat and cook about 4 minutes. Make sure that the butter does not begin to brown. Turn to low if needed. 

  Remove from heat and whisk in the flour. Stir until the flour and garlic butter mixture is completely smooth and there are no flour lumps. 

  Return to heat and add the heavy cream and whole milk. Turn heat up to medium-high and heat until just before it boils. Add the parmesan cheese, salt, and pepper. Whisk until the sauce is smooth and the cheese is well incorporated.

  Turn to low-warm for about 10 minutes.