In a large pot, boil hot water by heating over high heat. Add salt. Cook fettuccine according to package directions.
In a large skillet, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
Cook for 5 to 8 minutes. Add in half the parmesan cheese and stir well until cheese is melted. Lower temperature. Let the sauce thicken.
Heat another skillet over medium-high heat. Melt 3 tablespoons of butter. Place the chicken in the pan and add garlic powder, parsley, and salt. Cook for 4-6 minutes per side, until it is no longer pink.
Mix the alfredo sauce with the fettuccine and add the other half of the parmesan cheese. Add the chicken and sprinkle with pepper to complete the dish.