Ingredients:

• 8 oz (about 225g) fettuccine pasta
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1 cup (240ml) chicken broth
• 1 cup (100g) grated Parmesan cheese
• 1/2 cup (115g) unsalted butter
• 1 cup (240ml) grated mozzarella cheese
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
2. Season the chicken pieces with salt and black pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
5. Pour in the heavy cream and chicken broth, stirring constantly. Bring the mixture to a simmer.
6. Reduce the heat to low and add the Parmesan cheese and butter. Stir until the cheese is melted and the sauce is smooth.
7. Add the cooked chicken back into the skillet and stir to coat the chicken with the Alfredo sauce.
8. Toss in the cooked fettuccine pasta and mix until the pasta is well coated with the sauce.
9. Sprinkle mozzarella cheese over the top and cover the skillet. Let it sit for a few minutes until the cheese is melted.
10. Garnish with chopped fresh parsley before serving.

Serve the Chicken Alfredo pasta hot, and enjoy this delicious and creamy dish!