Cook Fettucine noodles according to package directions; set aside.
Meanwhile, preheat an indoor grill to high heat (approximately 450°F).
Place milk, cream cheese, flour, and 1 teaspoon salt in a blender; blend until smooth.
In a non-stick sauce pan, melt butter on med-high heat, then add minced garlic; sauté about 30 seconds until fragrant.
Add milk mixture to the pan, stirring constantly for 3-4 minutes until it just comes to a simmer. Allow to simmer a few minutes more until slightly thickened, continuing to stir.
Once sauce begins to thicken, remove pan from the heat and stir in the cheese. Cover immediately and set aside for at least 10 minutes before using; it will continue to thicken upon standing.
While sauce thickens, season chicken with remaining salt and pepper, then place on the grill. Turn heat down to medium and cook about 7 minutes per side until chicken is no longer pink in the center. Remove from heat; cool for about 5 minutes, then slice into bite-sized pieces.
Meanwhile, heat oil in a large skillet over medium heat. Toss in asparagus and season with salt and pepper; cook 3-5 minutes until crisp-tender.
Add sauce and chicken to pasta and toss to combine (or serve separately if desired). Serve asparagus and strawberries on the side.