Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat a tablespoon of butter. Season chicken with salt and pepper, then cook for 6-7 minutes on each side. Remove and slice.

In the same skillet, melt 4 tablespoons of butter, add minced garlic, then pour in heavy cream. Bring to simmer and whisk in Parmesan cheese.

Add drained fettuccine and sliced chicken to the sauce, gently toss for 2-3 minutes. Add reserved pasta water if needed.

Preheat oven to 375°F. Slice bread in half, mix softened butter with garlic, and spread over bread. Toast for 10-12 minutes.

Serve Chicken Alfredo on plates with garlic bread. Sprinkle with more Parmesan and black pepper if desired.