Boil 8-10 ounces of fettuccini noodles according to package directions (boil about 9 minutes). Place cooked pasta in a strainer and keep the water hot. Place the strainer of fettuccini above the water to keep warm (but not immersed).
Melt 1 Tablespoon butter or margarine in skillet. Add 1 Tablespoon flour, and mix well, stirring for one minute. Add 1 1/3 cups milk and two cloves minced garlic, and stir for 2 minutes, until mixture is bubbly. Add 2 Tablespoons creamed cheese and stir 7 minutes, until mixed well. Add 1 cup shredded Parmesan and stir until mixed well. Add chicken and stir well. Place pasta on a plate and top with chicken mixture. Sprinkle fresh parsley and ground pepper on top.
Hint: If the pasta cools down or begins to clump together, use the strainer to dip it back into the hot water very briefly. Remove from hot water before serving.
Yield: 4-6 servings
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