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First, make the Alfredo sauce: In a medium saucepan, combine the butter and heavy cream over medium-low heat.
Let the butter melt into the cream, stirring occasionally, then sprinkle in the salt and pepper.
Whisk to combine and turn the heat to low.
Add the grated Parmesan in about four additions, whisking well after each one, until the cheese is totally melted and the sauce is smooth.
When all the cheese has been melted in, taste the sauce and add a tad more salt if needed, and as much more pepper as you like. Reserve the Alfredo sauce while you cook the chicken.