Gonefishin has described one way of cooking chicken, specifically roasting an entire chicken. You could do that.
But I'm assuming that "chicken alfredo" usually means the breast.
Another approach is taking bonesless, skinless breasts, brushing them with olive oil, then dusting them with salt and pepper and searing them in a high heat pan with oil. If they are thin, (or pounded thin) you will complete them in the pan. If they are a whole breast you may need to finish them in the oven until they reach a temperature of 165.
Then place them on a bed of the fettuccine and pour the sauce on them.
Hope this helps.
Salad is the kind of food that real food eats.