Bring a large stockpot of water to a rolling boil. Set a colander over a bowl in the sink. Place cooked chicken in a toaster oven to warm.

Meanwhile, make the alfredo sauce. In a medium saucepan, heat the butter over low heat. Add the cream and simmer for 5 minutes. Stir in the garlic and cheese, whisking quickly and constantly until all cheese is dissolved. Cover and keep warm.

When water boils, add the pasta. Cook 2 minutes. Drain in the colander and rinse.

Toss the pasta with half of the alfredo sauce. (Note if alfredo is too thick, rewarm briefly to a pourable consistency).

Divide creamy pasta among dishes and top with chicken. Serve with reserved alfredo.