• Prep: Cook fettuccine pasta as per package directions (to al dente).
  16 oz - package of fettuccine noodles
• Cook chicken breast until no longer pink (165 degrees F/74 degrees C), then cut into bite-sized pieces.
  4 chicken breasts
• Melt butter over high heat in a heavy bottomed saucepan (I use the same pot I used to cook the pasta).
  ½ cup unsalted butter
• Add salt pepper, chicken bouillon, and flour to the pot.
  6 tablespoon all-purpose flour, ½ teaspoon pepper, 2 teaspoon chicken bouillon, ½ teaspoon salt
• Whisk until it becomes a smooth roux.
• Then continue whisking over medium- low heat until the mixture becomes a smooth roux.
• Slowly pour in milk, whisking continually as you pour, until combined.
  4 cups milk
• Whisk continually as you pour, until combined.
• Turn up to medium heat. Add grated parmesan cheese, continue to whisk until cheese melts into the mixture and become smooth.
  1 ¼ cups grated parmesan cheese
• Continue to cook over medium heat until the sauce becomes thick.
• Once sauce thickens, remove from the heat. Pour over pasta and mix well.
• Notes:

  *Sauce will thicken as it cools

  **If sauce thickens too much thin it with a small amount of pasta water or milk

Garnish (optional):

• Add additional grated parmesan cheese or shredded parmesan cheese and/or black pepper. You can also garnish with fresh cilantro or parsley.
  additional grated parmesan cheese or shredded parmesan cheese and black pepper