If you are using large chicken breasts you need to open them up or ‘butterfly them’. This just means they cook faster and more evenly. Place the chicken breasts on a cutting board. Slice the side of your chicken breast but don’t cut all the way to the other side.
Heat a large skillet or frying pan and add a little olive oil. Pan fry the chicken breasts over medium-high heat, until golden brown and cooked through. Set the chicken aside for a couple of minutes then slice on the diagonal.
Add the garlic once the butter is foaming and cook for about 30 seconds over low heat, stirring, until fragrant. Use a wooden spoon to stir any browned bits from the chicken at the bottom of the pan into the butter.
Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce, tossing everything to combine. If you need to loosen the sauce at all then add a little of the reserved pasta water.