Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.

Slice the chicken in half lengthwise to create 2-3 thinner slices. Place plastic wrap over the chicken and pound each side to about ¾-inch thick, it will plump up more when cooked. Pat each side dry.

Season with salt/pepper and Italian seasoning. Sprinkle each side with flour and rub it over the surface.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips.

Start boiling water for the pasta.

Meanwhile, add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the 'fond' will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.

Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.

Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency.

Bring to a gentle bubble, then reduce heat to low and cover partially.

Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked.

Gradually sprinkle the cheese into the sauce, stirring continuously. Do this slowly to allow it to melt properly as it’s added.

Add the pasta and use a silicone spatula to gently toss to incorporate. There will be a lot of sauce, but the pasta continues to absorb it as it stands.

Add the cooked chicken along with any juices from the plate and toss to combine and heat through. Serve!