Bring a large pot of lightly salted water to a boil. Add fettuccine and cook according to package directions. Rinse and drain.

While pasta is cooking, season the chicken tenders with the salt and pepper. Heat the olive oil over medium-high heat in a large non-stick skillet. Add the chicken tenders and cook until browned, about 3 to 4 minutes a side. Remove chicken from skillet and cover to keep warm.

In a large saucepan, melt the butter and garlic-infused oil together over medium-low heat. Stir in the water and chicken soup base. In a small bowl or glass measuring cup, add the gluten-free flour into the milk, whisking until there are no lumps. Slowly add to the butter mixture while stirring. Continue to cook over medium-low heat and stir constantly until sauce is thick and bubbly. Add the Parmesan cheese and stir until melted and smooth.

Add the drained and rinsed fettuccine to the alfredo sauce and toss to coat. Continue to cook until pasta is heated through.

Divide the fettuccine alfredo evenly between four plates and serve with the chicken on top and sprinkled with the parsley.