Pat your chicken breasts dry with paper towels, then season both sides with salt and pepper.

Heat butter in a large skillet over medium-high heat until it foams and smells nutty.

Add the chicken and cook for 6-7 minutes on the first side until golden brown.

Flip the chicken and cook another 5-6 minutes until the internal temperature reaches 165 degrees Fahrenheit.

Remove the chicken from the skillet to a clean cutting board and let it rest for 3-4 minutes.

Slice the chicken into bite-sized pieces.

Fill a large pot with water and bring it to a rolling boil, adding 1 teaspoon of salt.

Add your pasta to the boiling water and cook according to package directions until just al dente.

While the pasta cooks, pour your jarred Alfredo sauce into the skillet where you cooked the chicken.

Add the minced garlic and warm the sauce over medium heat for about 3-4 minutes.

Once the sauce is warmed through, add the sliced chicken back to the skillet and stir to coat it evenly.

Drain your pasta in a colander, reserving about 1 cup of the starchy pasta water.

Add the hot pasta to the skillet with the sauce and toss everything together, adding a splash of pasta water if the sauce seems too thick.