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

In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes.

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

Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese until melted and smooth.

Add the cooked fettuccine to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.

Preheat the oven to 375°F (190°C).

In a mixing bowl, combine softened butter, minced garlic, and chopped parsley.

Spread the garlic butter mixture evenly over the cut sides of the French bread.

Sprinkle shredded mozzarella cheese on top of the buttered bread.

Place the bread on a baking sheet and bake for 10-12 minutes, or until the cheese is bubbly and golden.

Serve the Chicken Alfredo hot, alongside slices of cheesy garlic bread.