Follow these detailed steps to ensure your Haunted Chicken Alfredo Skulls are cooked to perfection. The process can be broken down into four main stages: preparation, sauce creation, assembly, and baking.

Step 1: Preparing the Chicken and Pasta

1. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until it is al dente. It’s crucial not to overcook the pasta at this stage, as it will continue to cook in the oven. Once cooked, drain the pasta thoroughly but do not rinse it. Rinsing removes the starches that help the sauce cling to the noodles. Set aside.
2. Prepare the Chicken: While the pasta is cooking, prepare your chicken. Pat the chicken breasts dry with a paper towel and season generously on both sides with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot skillet and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and let it rest for a few minutes before dicing it into small, 1/2-inch cubes.
3. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Generously grease your skull mold pan with olive oil or non-stick cooking spray, ensuring you get into every crevice and detail. This is a critical step to prevent the skulls from sticking and to ensure a clean release.

Step 2: Crafting the Creamy Alfredo Sauce

1. Melt the Butter: In a large saucepan or Dutch oven, melt the stick of unsalted butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it brown.
2. Add the Cream: Slowly pour in the heavy cream, whisking constantly. Bring the mixture to a gentle simmer, but do not let it come to a full boil. You should see small bubbles forming around the edges of the pan.
3. Incorporate the Cheese: Reduce the heat to low. Gradually add the 2 cups of freshly grated Parmesan cheese, whisking continuously until the cheese is completely melted and the sauce is smooth and velvety. If you add the cheese while the sauce is too hot, it can become grainy.
4. Season the Sauce: Stir in the salt, black pepper, and a pinch of nutmeg. Taste the sauce and adjust the seasoning if necessary. The sauce will thicken slightly as it cools.

Step 3: Assembling the Haunted Skulls

1. Combine Ingredients: In a large mixing bowl, combine the cooked and drained fettuccine, the diced chicken, 1/2 cup of the shredded mozzarella cheese, and the chopped fresh parsley.
2. Add the Sauce: Pour about two-thirds of the freshly made alfredo sauce over the pasta mixture. Use tongs to gently toss everything together until the pasta and chicken are evenly coated in the creamy sauce. The mixture should be well-moistened but not soupy.
3. Fill the Molds: Carefully spoon the alfredo pasta mixture into the prepared skull molds. Use the back of a spoon to press the mixture down firmly, ensuring it fills all the details of the mold. It’s important to pack it tightly so the skulls hold their shape after baking.

Step 4: Baking to Golden Perfection

1. Top with Cheese: Once all the molds are filled, top each skull generously with the remaining 1 cup of shredded mozzarella or Italian cheese blend.
2. Bake: Place the skull pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and turning a beautiful golden brown on top.
3. Rest and Release: Remove the pan from the oven and let it rest for at least 10 minutes. This is a crucial step that allows the skulls to set, making them much easier to remove from the pan.
4. De-mold: Carefully run a thin spatula or knife around the edge of each skull to loosen it. Place a serving platter or cutting board over the top of the pan and, holding both firmly, carefully flip it over. The skulls should release onto the platter. If any are stubborn, a gentle tap on the bottom of the pan should help.
5. Final Touches: Drizzle the remaining warm alfredo sauce over and around the skulls just before serving. Garnish with more fresh parsley if desired.