Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the skillet, ensuring that the liquid covers the pasta.
Turn on the burner to high, then set your timer for 10 minutes. Optional: add about 1/2 teaspoon of salt to taste.
Cook on high, stirring occasionally, until ¾ of the liquid has evaporated. Add Chicken, Garlic, spices and Alfredo sauce and continue to cook for approximately 2 minuets.
Turn off heat. Top with grated cheese cover and let sit until cheese is melted(about 5 minuets) Garnish with chopped Italian Parsley.Serve immediately.