Bring a large pot of salted water to boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

While the pasta is cooking, prepare the chicken. Cut the chicken breast into bite-sized pieces.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.

In the same skillet, lower the heat to medium and add 2 tablespoons of butter. Once melted, add 2 cloves of minced garlic and sauté for about 1 minute until fragrant.

Stir in 2 tablespoons of all-purpose flour and cook for about 1 minute, stirring constantly.

Gradually whisk in 1 cup of milk, making sure to blend in the flour without lumps, and cook until the mixture begins to thicken, about 2-3 minutes.

Stir in 1 cup of cheese and continue to cook, stirring frequently, until the cheese has melted into a smooth sauce.

Add the cooked pasta and chicken to the sauce. Toss everything together until well coated with the creamy cheese sauce.

Season the pasta with additional salt and pepper to taste. Serve immediately, garnished with more cheese if desired.