A: Ingredients

• flour
• eggs
• mozzarella
• romano
• parmesan
• white flour
• butter
• sage
• milk
• cream
• chicken breat

B: Making the noodles

Check out my freaking show, dude. It's really not that hard.

C: Making the sauce

How to make the sauce (very closely based on the Bechamel mother sauce)

4 tablespoons butter

Melt in the pan, but do not brown it!

4 tablespoons flour

Add to melted butter in pan, stirring CONSTANTLY, until this mixture (called a roux - pronounced "roo") has no flour visible; at least 3 minutes. This will remove any starchy flavor, as all of the starch is broken down and emulsified into the fat - in this case, butter.

1/2 cup cream
1 cup milk

Heat these separately in a saucepan (but do not boil), and then pour a LITTLE into the roux. Whisk vigorously to incorporate all of this. When lump free and homogeneous, stream in a little more dairy. Keep adding it into the sauce, SLOWLY, whisking constantly so that you have a nice, smooth sauce.

1 cup parmesan cheese (preferably reggiano), shredded
1/2 cup romano cheese, shredded
1/2 cup mozzerella (preferably fresh buffalo)

Turn down the heat, and add cheese into sauce, until melted and thoroughly combined.

5 tablespoons fresh chopped sage (sub 2-3 tablespoons dry)

Salt and pepper to taste.

Moreover, you should make this regular alfredo sauce, and then add grilled chicken separately to the dish. The use of sage matches perfectly with the poultry, but if you wanted a non-chicken alfredo, sub parsley and a few sprigs of thyme for the sage. This recipe is a bit cheesy. Feel free to reduce the amount of cheese. If you want a runnier sauce, sub the cream for even more milk.

Something extra for total noobs:
1 cup = 237mL, and
1 tbps = 15mL.

D: Making the grilled chicken

Cut the chicken up, throw it in the pan, and let it cook. lol