• In a large pot, heat water over high heat until boiling. Add a generous amount of salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions. 
• In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream. 
• Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.

Chicken:

• While sauce is thickening, heat another skillet over medium-high heat.  Add 3 Tablespoons of butter to the pan and let melt.  Place the chicken in the pan and sprinkle with garlic powder, parsley, and salt. Cook for 4-6 minutes per side, depending on the thickness of the chicken breast.  Cook until no longer pink. Let rest for 5 minutes before slicing. 
• Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
• Top with sliced chicken breast and garnish with fresh parsley, if so desired.