# Components:
→ Pasta and Proteins
01 - 12 ounces fettuccine pasta
02 - 2 cups cooked chicken breast, diced or shredded
→ Sauce
03 - 4 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 3 cups whole milk
07 - 1 cup heavy cream
08 - 1 1/2 cups freshly grated Parmesan cheese
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
→ Topping
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup freshly grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil salted water in a large pot and cook fettuccine until al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
04 - Whisk in flour and cook for 1 to 2 minutes to create a roux.
05 - Slowly whisk in whole milk and heavy cream, stirring constantly until sauce thickens, approximately 4 to 5 minutes.
06 - Stir in Parmesan cheese, salt, pepper, and nutmeg until cheese is fully melted and sauce is smooth.
07 - Add cooked chicken and pasta to the sauce, tossing gently to coat evenly.
08 - Transfer mixture to prepared baking dish. Evenly sprinkle mozzarella and Parmesan over the surface.
09 - Bake uncovered for 20 to 25 minutes until bubbly and golden. Optionally, broil for 2 to 3 minutes to achieve a crispier crust.
10 - Allow to rest for 5 minutes before garnishing with fresh parsley and serving.
