1. 1. Cook the pasta according to package instructions.

2. 2. In a skillet, cook diced chicken until fully cooked.

3. 3. Add minced garlic and sauté until fragrant.

4. 4. Pour 2% low-fat milk into the skillet and bring to a simmer.

5. 5. Stir in grated parmesan cheese until melted and smooth.

6. 6. Season with salt and pepper to taste.

7. 7. Toss in the cooked pasta and mix well to coat with the creamy alfredo sauce.

8. 8. Serve hot and garnish with fresh parsley.