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.
While the chicken is cooking, bring a large pot of water to a boil, salt generously and cook your pasta until al dente. Set a timer to cook the pasta for one minute less than pack instructions.
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.