Homemade Chicken Fettuccine

8 ounces fettuccini pasta

2 tablespoons butter

3 skinless, boneless chicken breast halves - cut into chunks

8 ounces mushrooms, sliced

1 teaspoon garlic salt

0.125 teaspoon ground black pepper

1.5 cups heavy cream

0.25 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat butter in a large skillet and brown chicken and mushrooms until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add Parmesan cheese when at desired consistency. Serve over noodles.