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Cook the noodles according to directions. Thinly slice the mushrooms; transfer to a small bowl. Peel and mince the garlic; transfer to a small bowl.
Heat a sauté pan over medium heat.
Slice the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.
Melt butter in the sauté pan and swirl to coat bottom. Add chicken and cook until golden brown and cooked through, 2-3 minutes per side. Transfer to a plate.
Coarsely grate 1 cup of Parmesan.
Once the chicken has been removed, melt remaining butter in the sauté pan. Add the garlic and cook until fragrant, 15-30 seconds.
Add the sliced mushrooms and cook, stirring occasionally, until softened, 2-3 minutes.
Add the cream and bring to a simmer. Stir in the cheese, salt, and pepper.
Add the noodles to the sauce and gently toss until well coated.
Slice the chicken crosswise on an angle.
To serve, place fettuccine alfredo in a bowl or on a plate, top with chicken, and garnish with freshly ground pepper. Enjoy!