Bring a large pot filled with water up to a boil and sprinkle with a generous pinch of salt. Add fettuccini and cook according to package instructions. Drain parts once cooked and set aside.

Season both sides of chicken with granulated garlic, onion, salt and pepper to taste.

In a medium non stick sauté pan with high sides, over medium high heat, melt the butter. Add the seasoned chicken and cook for a few minutes on each side until golden brown and cooked through. Remove chicken from the pan and cut into bite sized pieces.

In the same pan add the heavy cream and reduce it for 5 minutes. Add the cheese and stir. Season with salt and pepper to taste and add the cut chicken and drained pasta. Toss.