Slice the chicken breasts into bite-sized pieces and mince the garlic. Boil salted water and cook pasta until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.

In a skillet, melt 3 tablespoons of butter over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown. Remove from skillet.

Lower heat and add 2 more tablespoons of butter. Sauté garlic for 1-2 minutes. Pour in heavy cream, mixing well and simmer for 3-5 minutes.

Return the chicken to the skillet, toss in sauce, and add cooked pasta. Stir in reserved pasta water until desired consistency is achieved.

Finish with chopped parsley or chives, adjust seasoning, and serve with optional crusty bread.