Cook the pasta

• Bring a pot of salted water to a boil and cook the fettuccine until al dente.
• Reserve a little pasta water, then drain the pasta.

Season and cook the chicken

• Season the chicken strips with paprika, garlic powder, onion powder, salt and pepper.
• Heat the olive oil in a frying pan and cook the chicken until golden and cooked through.

Make the Alfredo sauce

• Lower the heat and add the garlic to the pan, cooking briefly until fragrant.
• Whisk the Greek yogurt, milk and parmesan together in a bowl.
• Pour the sauce into the pan and stir gently without boiling.

Combine and serve

• Add the drained fettuccine to the pan and toss to coat, loosening with pasta water if needed.
• Season to taste and serve immediately with extra parmesan.