Season and sear the chicken

• Season the thin cut chicken breast with the seasoning.
• Heat the oil in a hot pan and add the chicken.
• Cook through until golden and crusty, then set aside.

Deglaze and make the roux

• Deglaze the pan with a splash of liquid, scraping up the browned flavor.
• Toss in the flour and cook it out.

Build the creamy sauce

• Pour in the low fat milk and whisk over warm heat.
• Simmer until thickened with a slight bubble.
• Stir in the low fat mozzarella and parmesan until melted.

Combine with pasta

• Add the al dente fettuccine and the reserved pasta water.
• Adjust seasoning and add more parmesan.
• Toss until creamy and serve with the chicken.