Prepare the sauce by whisking the ingredients together in a large measuring cup with a spout. Set aside for later. Make sure to measure out the remaining ingredients before starting.

Boil a large pot of salted water for the pasta while working on the following steps.

Slice the chicken breasts in half lengthwise to create 2-3 thinner pieces. Cover them with plastic wrap and use the textured side of a meat mallet to pound them to about ½ inch thickness.

Season the chicken on both sides with salt and pepper after patting it dry.

In a large skillet, heat olive oil over medium-high heat. Sear the chicken for 4-5 minutes on each side, until a golden crust forms. Work in batches if necessary. Set the chicken aside to rest for 10 minutes, then cut it into bite-sized pieces.

Deglaze the pan by turning off the heat and adding chicken broth. Set the heat to medium, using a silicone spatula to scrape up any browned bits from the bottom of the skillet to enhance the sauce's flavor. Reduce the wine by half, which takes about 4-5 minutes.

Melt the butter in the skillet, then stir in the flour. Cook for 1-2 minutes, stirring constantly, until the flour loses its raw smell.

Slowly add the sauce mixture in small splashes, stirring constantly to maintain the sauce’s thickness.

Bring the sauce to a gentle boil, then reduce to a simmer. Let it simmer, partially covered, while you cook the pasta until al dente according to package directions. Stir the sauce occasionally as the pasta cooks, and drain the pasta once done.

Lower the heat of the sauce and gradually stir in the cheese until fully melted and smooth.

Combine the pasta and chicken with the sauce, stirring everything together. The pasta will absorb more of the sauce as it sits. Serve immediately and enjoy!