Spray a large skillet with nonstick cooking spray and set to medium heat. Add butter and garlic and stir; let simmer for one minute. Add flour and stir quickly to form a pasta. Then immediately after, stir in chicken broth and whisk until there are no lumps.

Whisk in milk. Let simmer for 6-8 minutes or until it starts to thicken.

Turn heat to medium-low and add parmesan cheese, salt and pepper. Stir, then remove from heat and let thicken for a few minutes. Taste and add more salt, if needed.

Place water in a large pot and bring to boil and add salt. When it is at a rolling boil, add fettuccine. Stir occasionally so the noodles don't stick to each other. Cook for about 10 minutes, until the noodles are al dente (they are best when not overcooked).

Drain the fettuccine then add to the Alfredo sauce; toss around until the noodles are evenly covered. Serve up in a bowl and top with fresh parsley and parmesan cheese!