Lemon Alfredo Chicken Pasta

I got the  recipe for the base of this sauce from the  Deals to Meals  website. I have said this before but she has very good recipes! This is similar to the Alfredo sauce I posted but less fat and a lemony taste to it. It is a very good sauce. I froze the left over sauce and it reheated and tasted the same as the first time we ate it!

1 lb Pasta of your choice

2 Chicken Breasts

Lemon Alfredo Sauce:
3 T. Butter
2 t. Flour
3 C. Whole Milk
1 C. Parmesan Cheese

1/2 C. Mozzarella Cheese, shredded

3 Chicken Bouillon Cubes
1 t.  Pepper

1 T. Lemon Pepper Seasoning 

1 T. Lemon Juice

*Optional:

Mushrooms

Baby Spinach Leaves

Pine Nuts, Toasted

1. Pan fry chicken breasts. I didn't add any seasoning but you can if you want. Cut into bite size pieces, set aside
2. Start cooking noodles
3. For Sauce; Melt butter then add flour. Stir together to create a roux.(or thickener)
4. Then add milk. Stir together cooking only on low. 
5. Once the milk is heated thoroughly, add the chicken bouillon, add pepper, lemon pepper. 
6. Add Parmesan cheese and Mozzarella. If sauce needs to be thicker add more Parmesan cheese. 
7. Do not cook on a high heat it will curdle the milk! 
8. When sauce is thick enough to coat the back of a spoon, add * optional spinach and mushrooms. If you would like you can add chicken now or wait and put it on top when done.
9. Simmer until noodles are done cooking. 
10. When you take it off the heat, add the lemon juice.
11. Pour sauce over noodles top with *optional pine nuts.