# Ingredients:
→ 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 and grease a 9x13-inch baking dish.
02 - Boil salted water in a large pot, cook fettuccine until al dente, then drain and set aside.
03 - Melt butter in a saucepan over medium heat, add minced garlic and sauté for 1 minute until fragrant.
04 - Whisk in flour and cook for 1 to 2 minutes to form a roux.
05 - Gradually whisk in whole milk and heavy cream, stirring continuously until sauce thickens, about 4 to 5 minutes.
06 - Stir in Parmesan cheese, salt, pepper, and nutmeg until cheese melts and sauce is smooth.
07 - Add cooked chicken and drained pasta to the sauce, tossing until evenly coated.
08 - Transfer mixture into the prepared baking dish and sprinkle mozzarella and Parmesan evenly on top.
09 - Bake for 20 to 25 minutes until bubbly and golden; optionally broil for 2 to 3 minutes for a crispier crust.
10 - Allow to rest for 5 minutes, then garnish with fresh parsley before serving.
