Fill a pot with water and heat to a boil. Add a center palm full of salt.
Flatten out chicken breasts for an easier grill, season and cook.
While pasta is cooking, begin melting butter over medium heat. Once melted, add garlic. Garlic can be reduced if your not a fan of it.
Once garlic is a straw brown color, lightly sprinkle in your flour and cook off the rawness. Pour in your milk and chicken broth. Whisk all together to mix and break up the clumps of flour.
Heat to a light boil and slowly add your parmesan. Whisk in a little at a time to melt it down. Once it is all added, reduce the heat to a medium-low.
Cook until it has thickened up. Stirring occasionally to prevent burning on the bottom. Once thickened up, taste it to see how much salt or pepper needs to be added. Drizzle over grilled chicken and drained pasta. Enjoy.