Chicken and Pasta in a Béchamel Sauce

Preheat your oven to 350°F (175°C)
Bring a large pot of salted water to a boil. Cook the linguine until al dente, drain, and toss with a little olive oil to prevent sticking. Set aside.
Slice the chicken breasts lengthwise for quicker cooking. Season both sides with salt, black pepper, and garlic powder.
Heat a large skillet over medium-high heat and add the chicken. Sauté until cooked through, about 4–5 minutes per side. Remove from the skillet, let cool slightly, then cut into bite-sized strips. Set aside.
Wipe the skillet clean. Melt the butter over medium heat, then sprinkle in the flour and whisk for 30 seconds until lightly combined.
Slowly add about 1 cup of milk, whisking constantly to prevent lumps. Once the mixture is smooth, gradually add the remaining milk and then the heavy cream. Keep whisking until the sauce thickens and coats the back of a spoon.
Add salt, nutmeg, and white pepper to taste, whisking to combine.
Stir in the sliced chicken first, then gently fold in the cooked pasta until everything is evenly coated with the sauce.
Sprinkle 2 cups shredded mozzarella evenly over the top of the skillet mixture. Pop the same skillet directly into the oven.
Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley and serve warm.