1. Bring a large pot of salted water to a boil and cook fettuccine until al dente, about 8 to 10 minutes. Reserve 1 cup pasta water and drain.

2. Pat chicken dry and rub with 1 tablespoon olive oil, chicken seasoning, salt, and pepper. Grill over medium heat 5 to 6 minutes per side until 165°F, then slice.

3. Heat remaining olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.

4. Sprinkle flour into the skillet and whisk for 30 seconds to form a roux.

5. Slowly pour in warm milk while whisking constantly until sauce begins to thicken.

6. Reduce heat to low and whisk in Greek yogurt and Parmesan until smooth. Add reserved pasta water as needed to reach desired consistency.

7. Add cooked pasta and sliced chicken to the sauce and toss gently with tongs to coat evenly.

8. Stir in lemon juice, lemon zest, and parsley. Taste and adjust seasoning with salt, pepper, or more Parmesan before serving.