Prepare chicken breast; we prefer lightly peppered and cooked on the grill. Slice thin and set aside.
Cook the pasta according to package instructions, strain, and set aside.
In a skillet, melt butter over medium-high heat and add the garlic. Then stir in the flour to create a paste. Whisk constantly and slowly add the broth and wine. Continue to stir until nearly at the point of boiling. The mixture should start to thicken. Finally, add the cheeses and pepper, whisking until well combined, creamy, and smooth.
Add the cooked pasta to the cheese sauce, as well as the peas, mushrooms, fresh basil, and grilled chicken. Toss everything together until well combined and serve.
Recipe by Brandi Koskie; Photos by Kacy Meinecke