Preheat oven to 350 degrees and bring a large stock pot of salted water to a rolling boil.

Generously salt and pepper both sides of chicken breast. Bake on a cast iron skillet or baking sheet for 25 minutes until cooked through to 165 degrees. Don't immediately cut into them, instead, letting them rest and juices distribute before slicing.

Begin to cook pasta to al dente or desired doneness, draining promptly when done.

In a skillet, saute butter and garlic on medium heat until fragrant; garlic and butter should be just beginning to brown.

Reduce heat to low, add cream and cheese and whisk until completely melted. Toss with pasta, and sliced chicken; salt and pepper to taste.

Serve with extra black pepper and cheese.