How to make Chicken Alfredo Pasta.

8 oz (about 225g) fettuccine pasta
2 tablespoons butter
1 pound (about 450g) boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
2 cloves garlic, minced
1 cup (240ml) heavy cream
1 cup (about 100g) grated Parmesan cheese
1/2 cup (120ml) chicken broth
1 cup (about 100g) shredded mozzarella cheese
Fresh parsley, chopped, for garnish (optional)
Instructions:

Cook the fettuccine pasta according to the package instructions. Drain and set aside.

In a large skillet, melt the butter over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes.

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Pour in the heavy cream, chicken broth, and grated Parmesan cheese. Stir well to combine and let it simmer for 2-3 minutes, allowing the sauce to thicken.

Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy sauce.

Sprinkle the shredded mozzarella cheese over the top, and let it melt into the pasta.

Garnish with chopped fresh parsley, if desired.

Serve the Chicken Alfredo Pasta hot, and enjoy your delicious meal!

Feel free to customize the recipe by adding vegetables like broccoli or spinach, or adjusting the seasoning to suit your taste. Enjoy your meal!