1. Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/2 cup pasta water and drain.

2. Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat and cook chicken 5–6 minutes per side until cooked through. Remove and slice.

3. In the same skillet, add remaining olive oil and sauté garlic 30 seconds until fragrant.

4. Pour in low-fat milk and reduced-fat cream over medium-low heat, whisking constantly until warm and slightly thickened.

5. Whisk in Greek yogurt, then add Parmesan cheese, stirring until melted and smooth. Add reserved pasta water if needed to reach desired consistency.

6. Add cooked fettuccine to the sauce and toss with tongs until coated. Top with sliced chicken and warm through 1 minute.

7. Season with salt, pepper, and lemon juice if using. Transfer to plates or bowls.

8. Garnish with parsley, lemon zest, and extra Parmesan before serving.