Ingredients

2 chicken breast
8 oz. fettuccine pasta, uncooked
1 1/2 Tbsp butter
1 1/2 Tbsp flour
1 1/4 cups milk
2 Tbsp heavy cream
1 tsp lemon juice
1/2 tsp salt, or to taste
1/8 - 1/4 tsp garlic powder, to taste
1 1/2 oz. freshly, finely shredded Parmesan cheese
2 oz Neufchatel cheese, diced into cubes
fresh parsley for garnish

Directions

Directions: Cut chicken into bite size, cook in pan with olive oil until cooked. Once cooked, set aside...

Cook pasta according to directions listed on package. Meanwhile, in a medium saucepan melt butter over medium heat. Once fully melted mix in flour and cook, whisking constantly for 2 minutes. Gradually add in a little milk at time, whisking vigorously until smooth after each addition. Stir in cream, lemon juice, salt and garlic powder. While stirring constantly to prevent lumps from forming, cook sauce until mixture thickens and begins to gently bubble. Reduce heat to low, add in Parmesan cheese and Neufchatel cheese and stir until cheese has melted. Stir in a few tbsp pasta water to thin sauce if desired. Add cooked chicken Drain cooked pasta well (DO NOT rinse pasta with water or the pasta sauce wont stick) then pour drained pasta into sauce and toss to evenly coat. Serve immediately garnished with parsley.