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Poach the chicken breasts in the chicken stock for 10 minutes, then let them sit for 15 minutes.
Slice the chicken into thick slices.
Boil the fettuccine one minute less than the package instructions.
Reduce the chicken stock from 2 cups to 1 cup by boiling it down.
Add the garlic, black pepper, and heavy cream to the reduced chicken stock and heat until just simmering, then turn off the heat.
Temper the egg yolks by adding a few spoonfuls of the hot cream mixture to them, then whisk the tempered yolks back into the cream mixture.
Drain the cooked fettuccine and return it to the hot pot. Toss in the parsley, 1 cup of the Parmesan cheese, and the cream mixture.
Cover and let sit for a minute, then uncover and add the sliced chicken and the remaining 1 cup of Parmesan cheese. Stir and let sit for another minute or two.
Serve the Chicken Fettuccine Alfredo, topping with additional Parmesan cheese and parsley if desired.