• Heat 2 tablespoons cooking oil in a large skillet over medium-high heat. If using whole chicken breasts, cook the 1 pound boneless skinless chicken breast for approximately 5 to 7 minutes per side, depending on size and thickness. Season with 1 teaspoon salt and 1 teaspoon black pepper, adding 1 teaspoon minced garlic during the last few minutes of cooking. If using diced chicken, add to the skillet, sprinkle with salt, pepper, and minced garlic, and cook until golden brown, about 6-8 minutes. Once cooked, remove chicken from the skillet and set the heat to low.
• Meanwhile, prepare the 1/2 pound fettuccine according to package directions.

For the Sauce:

• In the same skillet, melt 1/4 cup salted butter over low heat. Stir in 1/4 cup all-purpose flour, increase heat to medium, and whisk until the mixture turns a light golden color, about 2 minutes.
• Gradually whisk in 2 1/2 cups half and half, followed by 1 teaspoon granulated garlic and 1/2 teaspoon salt.
• Bring the mixture to a simmer, whisking continuously. Once it begins to simmer, stir in 2 cups grated Parmesan cheese until melted.
• Return cooked chicken to the sauce, let simmer for 2 more minutes. If using whole chicken breasts, slice them before returning to the sauce. The sauce will thicken upon simmering and standing. For a thinner sauce, add extra half-and-half or chicken broth as desired, or more parmesan cheese for a thicker consistency.
• Serve the chicken and sauce over cooked pasta. Garnish with additional grated parmesan cheese and fresh parsley, if desired.