Boil the noodles for 10-12 minutes, adding a few drops of oil in the process to allow the noodles to stay as separate strands. Keep aside.
In a separate vessel, heat butter & fresh cream together for a few seconds (remember to shake he fresh cream pack well before use).
Add the chopped garlic, chilli flakes, pepper and stir.
Add the salt (a little less, owing to the salt content in the butter) and boil for a minute.
Drop in the whole lot of boiled flat noodles, use a spiked spoon to twirl the noodles till well ensconsced with the garlic, chilli, butter and cream mix.
If preparing the Chicken Fettucine Alfredo a day or two ahead, follow these steps: Grease a Borosil or similar toughened rectangular glass dish with butter. Fill the dish with the cooked flat noodles, then top with the chicken-and-veggies mix (refer Part 2 of the recipe). Sprinkle both varieties of grated cheese over the mix (refer Part 2 of the recipe). Cover/wrap the homemade Fettucine Alfredo dish with cling film and store in the refrigerator for a day or two - this step is optional.