# What You Need:
→ Pasta and Proteins
01 - 12 oz fettuccine pasta
02 - 2 cups cooked chicken breast, diced or shredded
→ Sauce
03 - 4 tbsp 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 tsp salt
10 - 1/2 tsp black pepper
11 - 1/4 tsp ground nutmeg (optional)
→ Topping
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup freshly grated Parmesan cheese
14 - 2 tbsp chopped fresh parsley (optional)
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil fettuccine in salted water until al dente, then drain and set aside.
03 - Melt butter in a saucepan over medium heat, add minced garlic and sauté for one minute until fragrant.
04 - Whisk in flour and cook for 1–2 minutes to form a roux.
05 - Gradually whisk in milk and cream, stirring continuously until thickened, about 4–5 minutes.
06 - Stir in Parmesan cheese, salt, pepper, and nutmeg until smooth and melted.
07 - Incorporate cooked chicken and fettuccine into the sauce, tossing to coat evenly.
08 - Transfer mixture to prepared dish, then evenly sprinkle mozzarella and Parmesan over the top.
09 - Bake for 20–25 minutes until bubbly and golden; optionally broil for 2–3 minutes for a crispier crust.
10 - Let rest for five minutes before garnishing with fresh parsley and serving.
