Cook the fettuccine in salted water according to package directions, then drain.

In a large skillet, melt the butter and saute the garlic until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

Stir in the parmesan until the sauce is smooth and thickened.

Fold in the drained chicken and warm through.

Toss the pasta in the sauce and serve hot with extra parmesan.