Cut the chicken breast into, bite sized pieces. Saute with 2 tablespoons butter and garlic on medium low heat until fully cooked and set to the side.

Start cooking your pasta according to the package.

While pasta is cooking it is time to start making your sauce.

Melt butter and cream cheese in a sauce pan over medium heat. The cream cheese might look a bit strange, but stir it till you have it as smooth as you can get it.

Pour in the whipping cream and turn the heat to medium-high.

Whisk together until butter and cream have combined and until the sauce bubbles slightly.

Add Parmesan cheese and garlic powder and stir until everything is mixed well. Turn off the heat, sauce will thicken as it cools a little.

Drain your pasta and add in cooked chicken and alfredo sauce and mix well.