Cooking Instructions:

• Step 1: In a large pot, bring salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
• Step 2: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced chicken, season with salt, pepper, and Italian seasoning, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
• Step 4: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then add the grated Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly.
• Step 5: Return the cooked chicken to the skillet, adding the drained fettuccine to the sauce. Gently toss everything together until the pasta and chicken are well coated in the creamy sauce.
• Step 6: Preheat your oven to 350°F (175°C). Transfer the chicken and pasta mixture into a greased baking dish. Top with shredded mozzarella cheese, ensuring it's evenly spread.
• Step 7: Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
• Step 8: Once out of the oven, let it cool for a few minutes before garnishing with chopped parsley, if desired. Serve warm and enjoy your delicious Garlic Butter Chicken Alfredo Casserole!