Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente (usually 8-10 minutes). Drain the pasta, reserving 1 cup of pasta water. Set the pasta aside.

Cook the Chicken:

• While the pasta cooks, heat olive oil in a large skillet over medium-high heat.

• Season the chicken with 1/2 tsp salt, 1/4 tsp pepper, garlic powder, and Italian seasoning (if using).

• Add the chicken to the skillet and cook for 6-8 minutes until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the pan and set aside.

Make the Alfredo Sauce:

• In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

• Add the flour and whisk constantly for about 1 minute to create a roux (this will help thicken the sauce).

• Slowly pour in the heavy cream and milk, whisking continuously to combine and remove any lumps.

• Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.

Add the Cheese:

• Reduce the heat to low and stir in the Parmesan cheese and mozzarella cheese (if using). Continue to stir until the cheese melts and the sauce becomes smooth and creamy.

• Season the sauce with the remaining 1/2 tsp salt and 1/4 tsp pepper to taste.

Combine Chicken and Pasta:

• Add the cooked chicken back to the skillet and stir to combine.

• Add the cooked pasta to the skillet as well, tossing everything together to coat the pasta in the creamy sauce. If the sauce is too thick, add a little bit of the reserved pasta water to reach your desired consistency.

Serve:

• Serve the Creamy Chicken Alfredo hot, garnished with freshly chopped parsley for a pop of color and freshness.