Cook the Pasta as directed making sure it's al dente, set aside.
In a large skillet or saucepan, melt the butter over medium heat. Sauté the minced garlic until slightly golden.
Pour in the heavy cream and chicken broth and bring it to a gentle simmer. Allow to heat through but avoid boiling it.
Gradually add the grated Parmesan cheese to the sauce, stirring constantly. Continue stirring until the cheese is fully melted and the sauce has thickened slightly.
Season the sauce with salt and freshly ground black pepper to taste.
Add the pasta and the pre-cooked chicken to the sauce, tossing to coat the pasta evenly with the creamy Alfredo sauce. You can use tongs to mix the pasta and sauce together gently. (You may use chicken breast if preferred. I find the texture and fat of the chicken thighs complementary to the richness of Pasta Alfredo.)
Once the pasta is well coated, remove the skillet or saucepan from the heat.
Garnish with your herb of choice and serve.
