First Step: COOK THE CHICKEN

1. Prepare the Chicken: Start by seasoning the chicken breasts with salt and pepper on both sides. This simple seasoning allows the chicken’s natural flavor to shine.
2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the pan. Cook for about 6-7 minutes per side until the chicken is golden-brown and fully cooked through (internal temperature should reach 165°F or 75°C).
3. Rest the Chicken: Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips or bite-sized cubes. Resting the chicken helps retain its juices, making it tender and juicy when cut.

Second Step: COOK THE PASTA

1. Boil the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente, about 8-10 minutes.
2. Drain and Reserve Some Pasta Water: Once the pasta is cooked, drain it, but be sure to reserve about 1/2 cup of the pasta cooking water. The starchy water helps the sauce adhere to the pasta and adds a bit of creaminess to the dish.

Third Step: MAKE THE ALFREDO SAUCE

1. Melt the Butter: In the same skillet that you cooked the chicken, melt the butter over medium heat. The remaining flavors from the chicken will infuse the sauce, adding extra depth.
2. Sauté the Garlic: Once the butter is melted, add the minced garlic and sauté it for 1-2 minutes, or until fragrant. Be careful not to burn the garlic as it can turn bitter.
3. Add the Cream: Pour in the heavy cream and stir to combine. Allow the cream to simmer for about 5 minutes, reducing slightly and thickening.
4. Add the Cheese: Gradually whisk in the grated Parmesan cheese and mozzarella cheese, stirring constantly until the cheese is melted and the sauce becomes smooth and creamy.
5. Season the Sauce: Taste the sauce and adjust the seasoning with salt, pepper, and Italian seasoning (if using). If the sauce becomes too thick, add a bit of the reserved pasta water, a tablespoon at a time, until it reaches the desired consistency.

Fourth Step: COMBINE EVERYTHING

1. Toss the Pasta: Add the drained fettuccine pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly with the creamy sauce. If the sauce is too thick, add more of the reserved pasta water to thin it out.
2. Add the Chicken: Gently fold in the sliced chicken, ensuring it’s well-coated with the Alfredo sauce. Let the chicken warm through in the sauce for 1-2 minutes.
3. Serve: Once everything is well combined, serve the Chicken Alfredo Pasta immediately, garnishing with chopped parsley or basil and extra Parmesan cheese, if desired.