Pan fry 1 large or 2 regular size chicken breasts in Chrisopigi EVOO until lightly browned and cooked through. Set aside.
Melt butter and Chrisopigi EVOO in a pan, add the garlic and sauté on low heat for one and a half minute.
Turn the heat to medium, then add cream and white pepper, stir until heated to a simmer.
Add parmesan cheese and stir until smooth and thickened.
Add mozzarella cheese and stir until smooth and thickened.
Chop the chicken breast and add it to the sauce then pour over the pasta, or put the chick breast on top of the pasta, pour sauce over and garnish with a drizzle of Chrisopigi EVOO, parsley and black pepper.