Clean and trim your chicken.
Season chicken with salt and pepper.
In a pan over medium heat, melt butter, and add the seasoned chicken.
Cook for about 10 minutes, or when chicken is done (internal temperature should be 165 degrees). Remove the chicken, and set it aside.
Boil water and cook fettuccine pasta according to the box.
In the same pan you cooked the chicken in, add the remaining butter and garlic. Cook until garlic becomes fragrant.
Slowly start incorporating the flour into the melted butter and garlic pan.
Once all of the flour is added, add the heavy cream slowly. The sauce will begin to thicken.
Add in the parmesan cheese, and stir until smooth.
Season with salt and pepper.
Add the freshly cooked pasta to the sauce. Reserve some pasta water to add to the sauce if it is too thick.
Serve the pasta with the chicken on top and parsley to garnish.