Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook chicken strips for 6–7 minutes until golden and cooked through. Transfer to a plate.

In the same skillet, melt butter and sauté garlic for 1 minute until fragrant. Pour in heavy cream, reduce heat to medium, and simmer for 3–4 minutes.

Whisk in Parmesan (and mozzarella if using) until sauce is smooth and creamy. Season with extra salt and pepper if needed.

Add cooked pasta and chicken back into the skillet, tossing until well coated in the Alfredo sauce.

Garnish with fresh parsley and serve immediately with extra Parmesan on top.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Kcal: Approx. 650 per serving | Servings: 4