Cook the rotini according to package instructions. Set aside.

Heat a saucepan or cooking pot and pour-in the milk then bring to a boil

Add the heavy whipping cream and stir then let boil.

Adjust the heat to low and add the Parmesan and Romano cheeses. Stir continuously until mixture becomes fine.

Whisk the egg yolks in a mixing bowl then add about 5 tablespoons of the milk and cheese mixture. Continue whisking until all the ingredients are distributed.

Add the remaining egg yolk mixture and stir until the texture is thick. Set Aside.

Heat a skillet and pour-in butter.

Sauté the chicken for 3 to 5 minutes or until the color turns light brown. Add thyme at the middle of the cooking time.

Pour-in the Alfredo sauce (this is the sauce that you made by following steps 2 to 6) and stir. Cook for a minute then turn off the heat and set aside.

Arrange the rotini in a serving plate and top with the Alfredo sauce and chicken.

Serve. Share and Enjoy!