Step 1: Boil the PastaBring a large pot of heavily salted water to a rolling boil. Add one pound of dried fettuccine. Cook the pasta according to the package directions until it reaches an al dente texture. Before draining the pasta, reserve one cup of the starchy pasta water. Step 2: Sear the ChickenWhile the pasta boils, season two thin chicken breasts with salt, black pepper, and garlic powder. Heat a large skillet over medium-high heat with one tablespoon of olive oil. Cook the chicken for five to six minutes per side until the internal temperature reaches 165°F. Remove the chicken from the pan, let it rest on a cutting board, and then slice it into bite-sized strips. Step 3: Build the SauceLower the skillet heat to medium-low. Add half a cup of unsalted butter to the pan. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Slowly pour in one and a half cups of heavy whipping cream. Let the mixture simmer gently for three minutes. Step 4: Combine and ServeTurn the heat to the lowest setting. Gradually whisk in one and a half cups of freshly grated Parmigiano-Reggiano until completely smooth. Add the drained fettuccine and the sliced chicken into the skillet. Toss everything together, adding splashes of the reserved pasta water to loosen the sauce if it becomes too thick. Serve immediately.