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Season chicken pieces with salt and pepper. Melt 1 tablespoon butter in a deep skillet and sauté chicken until lightly browned almost cooked. Stir in garlic, mix and cook 2 minutes more. Stir in remaining butter and heavy cream. Bring to a boil and lower heat, stirring, until butter melts completely and sauce thickens lightly.
Cook pasta in salted boiling water until al dente, drain and set aside.
Stir in cheese and peas to chicken and cream mixture. Use pasta cooking water if sauce needs to be thinner. Season with salt and pepper and mix with fettuccine.
Serve.
Other quick pasta recipes:
Pasta with mushrooms, Portobello and onions
Fettuccine with ham and spinach
Fettuccine with meat sauce Strogonoff style
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