Prepare pasta according to package directions in a large stock pot to al dente.
Place 1 Tablespoon of the butter in a large skillet. Add the chicken and season with the salt and pepper. Sauté the sliced chicken in the butter until slightly browned and cooked through (7-10 minutes). Add the minced garlic and cook for 1 minutes until the garlic is fragrant.
Remove the chicken from the pan and set aside.
Add the remaining butter to the pain. Heat on medium low heat and melt.
Add the heavy whipping cream to the melted butter while whisking. Simmer for 3 minutes while whisking and be careful not to boil the mixture.
Remove the pan from the heat and add in the cheese, a handful at a time, whisking thoroughly until it is completely melted in the sauce. Continue doing this until all the cheese has been added in the sauce.
Toss the fettuccine and the chicken into the sauce in the pan and enjoy!
Notes
Refrigerate the leftovers in an air tight container for up to 5 days. Add a little more heavy whipping cream or milk when reheating to make the mixture creamy again.